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Duck and water chestnut sang choi bau

You'll need

  • 1
  • Chinese roast duck, skin and meat removed
  • ¼
  • vegetable oil
  • 25 gm
  • bean thread vermicelli
  • 4
  • red shallots, finely chopped
  • 2 tsp
  • finely grated ginger
  • 2
  • green onions, coarsely chopped, plus extra, thinly sliced on the diagonal, to serve
  • 50 gm
  • oyster mushrooms or fresh black fungus, coarsely chopped
  • 40 gm
  • fresh black fungus, optional, finely chopped
  • 10
  • water chestnuts, peeled and coarsely chopped
  • ¼ cup
  • Shaoxing rice wine
  • 1 tbsp
  • soy sauce
  • 2 tbsp
  • oyster sauce
  • 2 tbsp
  • chicken stock or water
  • 2 tbsp
  • finely chopped garlic chives
  • 1
  • iceberg lettuce, leaves washed and trimmed to form cups

Method

  • 01
  • Place duck skin on a wire rack placed over an oven tray and bake at 180C for 15 minutes or until lightly crisp, cool, then cut into thin strips. Chop duck meat into 5mm pieces.
  • 02
  • Heat a wok over high heat, add 1/3 cup oil and cook vermicelli, in 2 batches for 30 seconds or until puffed and crisp, then drain on absorbent paper.
  • 03
  • Drain all but 1 tbsp oil from wok, return wok to high heat, then add shallots and ginger and stir for 2 minutes or until fragrant. Add duck meat, green onions, mushrooms and half the water chestnuts and cook for 2 minutes.
  • 04
  • Add rice wine, sauces and stock, combine well, then simmer for 4-5 minutes or until liquid has nearly evaporated. Add garlic chives and remaining water chestnuts, combine well and season to taste with sea salt and freshly ground white pepper.
  • 05
  • Serve iceberg lettuce cups, vermicelli, extra sliced green onions and duck mixture topped with sliced duck skin, in separate bowls, for guests to assemble themselves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Jacob’s Creek Reserve Sparkling.

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