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

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.




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.


Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.