Neil Perry: Stir-fried chopped duck with coriander and black vinegar
I originally tasted this dish with pork in a Guangxi restaurant and was reminded instantly of Thai larb. For the restaurant, I decided to add ground duck and lots of coriander to replicate the delicious flavour. The result is extremely satisfying, simple and tasty.
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Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins
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50 ml
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peanut oil
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200 gm
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coarsely minced duck thigh (see note)
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7 gm
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(1½ cm) ginger, smashed in a mortar and pestle
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2
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garlic cloves, smashed in a mortar and pestle
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½
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Spanish onion, thinly sliced lengthways
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2 tsp
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chilli flakes, or to taste
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10 gm
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roasted peanuts, crushed
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3 tsp
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Shaoxing wine
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3 tsp
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light soy sauce
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1½ tsp
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black vinegar
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1 tsp
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white sugar
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1 cup
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(loosely packed) coriander, coarsely chopped
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1-2 tsp
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sesame oil
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1
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Heat peanut oil in a wok over high heat until smoking, add duck and stir-fry until just cooked (2-3 minutes), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1 minute), then add onion, chilli and peanuts and stir-fry until onion is tender (1-2 minutes). Deglaze with Shaoxing wine, then add soy sauce, vinegar and sugar. Return duck to wok, add coriander, combine well, drizzle with sesame oil and serve immediately.
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Note You will need to order minced duck thigh in advance.
RECIPE Neil Perry and Andy Evans
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles