David Herbert’s Duck & vegetable stir-fry, and Thai-style squid stir-fry

Duck and squid are great to stir-fry as they respond well to quick cooking over high heat.

Duck and vegetable stir-fry. Picture: Guy Bailey.

Make sure you have all your ingredients chopped and ready before you start. I always heat the wok before adding the oil.

DUCK & VEGETABLE STIR-FRY

Sunflower or peanut oil

2 skinless duck breasts, cut into thin strips

1 tablespoon finely chopped fresh ginger

1 red chilli, sliced

6 spring onions, sliced

500g pak choi, sliced

1 teaspoon soy sauce

1 tablespoon honey

2 tablespoons oyster sauce

1 teaspoon cornflour

Make wok really hot, then add 2 teaspoons of oil. Add duck and stir-fry for 2 minutes, then remove with a slotted spoon. Add 1 teaspoon more oil and tip in ginger, chilli, three-quarters of the spring onions and the pak choi. Cook until pak choi is just wilted. Drizzle in soy, honey and oyster sauce and return duck to wok. Bubble for a minute. Mix cornflour with 2 teaspoons cold water and stir until smooth, add to wok and cook until sauce thickens and becomes glossy. Sprinkle over remaining spring onions. Serves 3-4

THAI-STYLE SQUID STIR-FRY

2 tablespoons vegetable oil

3 garlic cloves, roughly chopped

1cm piece fresh ginger, peeled and finely chopped

1-2 birds eye chillies, chopped

1kg squid, cleaned, scored and cut into 2-3cm strips

3 tablespoons Thai fish sauce

½ teaspoon sugar

Juice 2 limes

6 spring onions, trimmed and finely sliced on the diagonal

Handful Thai basil leaves

½ Lebanese cucumber, diced, to serve

1 lime, quartered, to serve

Make wok really hot, then add oil. Add garlic, ginger and chilli and stir-fry for 30 seconds, then add squid pieces. Stir-fry for 1-2 minutes, then add fish sauce, sugar, lime juice and spring onions. Stir a few times and remove from heat. Stir in basil leaves and top with some cucumber. Serve with lime wedges. Serves 4