Name: Wok-fried duck & oyster sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10
Cuisine: Chinese
Ingredients: 4 duck breasts; 150ml bottle oyster sauce; 4 bok choi quartered lengthways; 2 tbsp vegetable oil

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Wok-fried duck & oyster sauce

Wok-fried duck & oyster sauce

John Torode

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Serves 8 - 10

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.7 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 duck breasts
150ml bottle oyster sauce
4 bok choi

quartered lengthways
2 tbsp vegetable oil

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Nutrition: per serving

kcal270
fat25g
saturates5g
carbs4g
sugars1g
fibre0g
protein17g
salt2.29g

Method

step 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.
step 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.
step 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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A star rating of 4.7 out of 5.7 ratings

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