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Neil Perry: Stir-fried chopped duck with coriander and black vinegar

You'll need

  • 50 ml
  • peanut oil
  • 200 gm
  • coarsely minced duck thigh (see note)
  • 7 gm
  • (1½ cm) ginger, smashed in a mortar and pestle
  • 2
  • garlic cloves, smashed in a mortar and pestle
  • ½
  • Spanish onion, thinly sliced lengthways
  • 2 tsp
  • chilli flakes, or to taste
  • 10 gm
  • roasted peanuts, crushed
  • 3 tsp
  • Shaoxing wine
  • 3 tsp
  • light soy sauce
  • 1½ tsp
  • black vinegar
  • 1 tsp
  • white sugar
  • 1 cup
  • (loosely packed) coriander, coarsely chopped
  • 1-2 tsp
  • sesame oil

Method

  • 01
  • 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.
Note You will need to order minced duck thigh in advance.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking

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