Wok-fried Duck & Oyster Sauce
This recipe offers a delightful combination of tender duck breasts cooked to perfection, paired with vibrant bok choi, all brought together with a rich oyster sauce for a harmonious blend of flavors. The process of rendering the duck fat ensures a crisp and succulent outcome that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 4 ducks breasts
- 150ml bottle oyster sauce
- 4 bok choi , quartered lengthways
- 2 tbsp vegetable oil
Instructions
- Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
- Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
- Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 8 - 10
Nutrition
- Calories: 270 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 17 grams protein
- Sodium Content: 2.29 milligram of sodium
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