Chefs' Recipes

Duck sang choi bau recipe by Alvin Quah

Cupped by a crisp lettuce leaf, a good duck sang choi bau recipe needs to be sweet, salty and crunchy.
Ben Dearnely
6 - 8
25M
15M
40M

Cupped by a crisp lettuce leaf, a good sang choi bau needs to be sweet, salty and crunchy. The addition of cranberries in this duck sang choi bau recipe works well with the rich duck while adding a touch of auspicious red for Lunar New Year / Chinese New Year celebrations.

Ingredients

Sauce

Method

1.For sauce, place ingredients in a small bowl, season to taste and stir to combine; set aside.
2.For duck fat, remove skin from duck and reserve, then finely chop duck breast. Place skin in a heavy-based saucepan over low-medium heat. Cook until skin is golden and fat is rendered (10-12 minutes). Strain through a fine sieve into a heatproof bowl.
3.Heat 2½ tbsp duck fat in a large frying pan over high heat. Add minced duck, garlic, mushrooms and water chestnuts; cook, stirring until duck is lightly browned (5-6 minutes). Add cranberries, spring onion and chilli; cook, stirring occasionally, until onion is softened (3 minutes). Stir in sauce; cook until heated through and combined (4 minutes); season to taste.
4.To serve, transfer duck mixture to a serving bowl and scatter with sesame seeds and extra spring onion. Serve with witlof on the side.

Note: Any leftover duck fat can be stored in the refrigerator in an airtight container for up to 3 months.

Notes

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