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

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.

Serves 6 - 8

Prep

25M

Cook

15M

Total

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

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.