Wok-fried duck & oyster sauce

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John Torode

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Recipe by John Torode

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1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

Per serving

270 kcalories, protein 17g, carbohydrate 4g, fat 25 g, saturated fat 5g, fibre 0g, salt 2.29 g

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Ingredients

• 4 duck breasts
• 150ml bottle oyster sauce
• 4 bok choi , quartered lengthways
• 2 tbsp vegetable oil

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Ingredients

• 4 duck breasts
• 150ml bottle oyster sauce
• 4 bok choi , quartered lengthways
• 2 tbsp vegetable oil

Per serving

270 kcalories, protein 17g, carbohydrate 4g, fat 25 g, saturated fat 5g, fibre 0g, salt 2.29 g

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