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

    INGREDIENTS

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

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

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

    METHOD

    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.