Half an Hour to Producing Extraordinary Leftover Duck San Choy Bau
Hoping to dine Leftover Duck San Choy Bau a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful procedures on cooking a Leftover Duck San Choy Bau like a famous chef made.
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To prepare an extraordinary Leftover Duck San Choy Bau, here are the ingridients needed:
- Prepare 500 g of duck (breast, leg or both) finly chopped or shredded.
- Prepare 1 of large carrot (sliced).
- Prepare 1 of brown onion (thinly sliced).
- Take 2 of garlic cloves (diced).
- You need 1/2 of small capsicum (sliced).
- Use 1 of small red chilli (optional).
- You need of Spring onion (thinly chopped).
- Prepare 2 tablespoons of olive oil.
- Use 1 tin of water chestnuts.
- Get 4 tablespoons of soy sauce.
- Use 3 tablespoons of hoisin sauce.
- Prepare 1 of iceberg lettuce (nice and large, with leaves intact).
After preparing the ingridients, now you are ready to cook your appetizing Leftover Duck San Choy Bau by following the guidances below:
- For this recipe, I would usually use leftover duck from a previous nights roast. Although, You can get some individual duck breast/legs if you don't have left over duck..
- If you are starting from scratch, pan fry your duck breast to instruction, or oven roast your whole duck..
- Prepare you lettuce. Do this by gently peeling of outside leaves making sure that you do not split the leaves + that they keep their shape. File down/trim the stalk on individual leaves if required. Once peeled off, rince thoroughly, pat dry and place in the fridge..
- Start by heating a little oil in you pan. On a low heat, cook your garlic and onions from 6 mins, or unill the onion is translucent..
- Turn the heat to medium, and add in the carrot and capiscum and cook for a further 5 minutes.stirrong constantly. If you want a bit of heat, now is the time to add you chilli..
- Check that your carrots are now be a little softer. Add duck and sauces. Stir through vigorously. Add additional soy/hoisin if required + based on taste preference. If using a low sodium soy/hoisin, adjust for salt..
- Cook, stirring constantly until duck heats up. Turn off flame and stir through your water chestnuts..
- To serve, spoon mixture into you lettuce cups and top with spring onion..
- Easy and delicious - and might also make you look a little fancy!.
Knead with your hands until it becomes sticky and the meat binds together. Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant. San Choy Bao is a dish that our family typically orders when we eat out in a Chinese restaurant every once in a while. It is usually served as the entrée option and served as a second course with the leftover meat from a Peking duck. Elegant and delicious, great to use leftover duck and a easy to put together for a dinner party ryandvy.
Recipe : Leftover Duck San Choy Bau
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