Name: Duck sang choi bau recipe by Alvin Quah
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 - 8
Ingredients: 4 duck breasts (200gm each); 2 garlic cloves, finely chopped; 15 gm (½ cup) dried shiitake mushrooms, soaked in boiling water for 20 minutes, drained, finely chopped; 6 water chestnuts, finely chopped; 2 tbsp dried cranberries, coarsely chopped; 3 spring onions, thinly sliced, plus extra, to serve; ½ birdseye chilli, finely chopped; Toasted sesame seeds and witlof leaves, to serve; Sauce; 2 tbsp beef stock; 1 tbsp each soy sauce and hoisin sauce; 2 tsp caster sugar; 1 tsp finely grated ginger

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

4 duck breasts (200gm each)

2 garlic cloves, finely chopped

15 gm (½ cup) dried shiitake mushrooms, soaked in boiling water for 20 minutes, drained, finely chopped

6 water chestnuts, finely chopped

2 tbsp dried cranberries, coarsely chopped

3 spring onions, thinly sliced, plus extra, to serve

½ birdseye chilli, finely chopped

Toasted sesame seeds and witlof leaves, to serve

Sauce

2 tbsp beef stock

1 tbsp each soy sauce and hoisin sauce

2 tsp caster sugar

1 tsp finely grated ginger

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

Recipe by Alvin Quah Journalist and Recipe Developer

Head of a scientist, heart of a creative and soul of a communicator. Alvin has a doctorate degree in science, majoring in biochemistry, but his true love lies in telling stories through food. Funny, vibrant and known for his inimitable collection of glasses, Alvin remains on a mission to increase awareness of Malaysian cuisine. Born in Kuala Lumpur and with Peranakan heritage, he speaks fluent Malaysian, Cantonese and Hokkien, and from a young age has been passionate about his deep connection to his culture’s heterogenous food. Since leaving the popular TV series, MasterChef Australia, he has cooked in food festivals, hosted TV shows, contributed stories and recipes to Gourmet Traveller and other notable magazines, and worked on brand partnerships in social media. Just for fun, Alvin dabbles in astrology, tarot reading and palmistry. He has a pet schnauzer and a weakness for almond croissants.

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Styling by Amber de Florio

Ingredients

Method

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