Stir-fried Duck with Chilli and Choy Sum

From issue #7.
Photography by Nick Tresidder.
Stir-fried Duck with Chilli and Choy Sum

Have the duck chopped Asian-style by the vendor when you purchase it. Also request a small pot of the duck cooking juices to use in the sauce.

Serves: 4-6


1 Chinese barbecue duck
1 long red chilli, seeded and finely chopped
2 cloves garlic, crushed
2 cm piece ginger, peeled and grated

50 mls duck juices
50 mls oyster sauce
50 mls fish sauce
50 mls soy sauce
1 teaspoon caster sugar

1 bunch choy sum
2 tablespoons vegetable oil
1 red onion, thinly sliced
50 mls Shaoxing rice wine
½ cup cashew nuts, roasted


Combine the chilli, garlic and ginger and set aside. Combine the sauce ingredients in a bowl and set aside.
Trim the choy sum, cut into short lengths and halve any thick stalks.

To cook: Heat the oil in a hot wok. Add the chilli mixture and stir-fry for 1 minute until fragrant. Add the Shaoxing wine, stirring to de-glaze. Add the onion and cook for 2 minutes, then add the choy sum. Allow to wilt down, pour in the sauce and mix through the vegetables. Add the duck and cashews, toss everything
together and cook until the duck is hot. Serve in deep bowls with rice if you wish. Serves 4-6