Wok-fried duck & oyster sauce

Wok-fried duck & oyster sauce

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8 - 10

Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
270
protein
17g
carbs
4g
fat
25g
saturates
5g
fibre
0g
sugar
1g
salt
2.29g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, December 2005

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Comments

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Trinicook1's picture

This was simple and delicious. really easy, if yo uhave smal kids though chop the pak choi as it can be a choking hazard if not done properly

rooneyuk's picture
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just made this to go with the Singapore noodle recipe. Very simple, quick and tasty and would work just as well with beef or chicken. I haven't cooked pak choy before and we loved it!!

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