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Wok-fried duck & oyster sauce

Wok-fried duck & oyster sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal270
fat25g
saturates5g
carbs4g
sugars1g
fibre0g
protein17g
salt2.29g
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Ingredients

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

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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Overall rating

A star rating of 4.8 out of 5.5 ratings
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