Chef's Recipes

Neil Perry: Stir-fried chopped duck with coriander and black vinegar

Australian Gourmet Traveller recipe for stir-fried chopped duck with coriander and black vinegar by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

By Neil Perry & Andy Evans
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking
Neil Perry: Stir-fried chopped duck with coriander and black vinegar
Neil Perry: Stir-fried chopped duck with coriander and black vinegar

I originally tasted this dish with pork in a Guangxi restaurant and was reminded instantly of Thai larb. For the restaurant, I decided to add ground duck and lots of coriander to replicate the delicious flavour. The result is extremely satisfying, simple and tasty.

Ingredients

  • 50 ml peanut oil
  • 200 gm coarsely minced duck thigh (see note)
  • 7 gm (1½ cm) ginger, smashed in a mortar and pestle
  • 2 garlic cloves, smashed in a mortar and pestle
  • ½ Spanish onion, thinly sliced lengthways
  • 2 tsp chilli flakes, or to taste
  • 10 gm roasted peanuts, crushed
  • 3 tsp Shaoxing wine
  • 3 tsp light soy sauce
  • 1½ tsp black vinegar
  • 1 tsp white sugar
  • 1 cup (loosely packed) coriander, coarsely chopped
  • 1-2 tsp sesame oil

Method

Main
  • 1
    Heat peanut oil in a wok over high heat until smoking, add duck and stir-fry until just cooked (2-3 minutes), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1 minute), then add onion, chilli and peanuts and stir-fry until onion is tender (1-2 minutes). Deglaze with Shaoxing wine, then add soy sauce, vinegar and sugar. Return duck to wok, add coriander, combine well, drizzle with sesame oil and serve immediately.

Notes

Note You will need to order minced duck thigh in advance.

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  • Author: Neil Perry & Andy Evans