Wok-fried duck & oyster sauce
Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- 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.
- 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.
- 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, sugar 1g, salt 2.29 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/1113/
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Ingredients
- 4 ducks breasts
- 150ml bottle oyster sauce
- 4 bok choi , quartered lengthways
- 2 tbsp vegetable oil
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 4 ducks 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, sugar 1g, salt 2.29 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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17 January 2010
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10 March 2010
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07 August 2010
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