Winse Chan is a rising chef from Scotland and soon to be author of a cookbook about classic and authentic Chinese recipes, passed down from generations and inherited from the women who have influenced her cooking. She is currently working with Nee Hao Magazine to bring you a series of exclusive mouth watering recipes for you to try cooking at home.
Duck and Broccoli Stir Fry 西蘭花炒鴨
Do you Love duck but can’t be bothered with all the hours of prep work required for that crispy duck skin effect? Here is the solution!
This quick and easy recipe is an alternative to cooking a whole duck! All you need is a wok. Only 4 fresh ingredients are needed and the rest may already be in your store cupboards.
It is always best to pan fry and render the fat out to produce that gamey taste. The natural fat will add so much flavour and coats the duck with moisture. The pan fried fat of the skin makes this dish a whole lot more flavoursome.
Your end result is a crispy skin layer with the meat succulent, full of flavour and the broccoli soaks up the aromatic sauce.
Serves: 4-5
Prep Time: 15 minutes
Cooking Time: 9-10 minutes
Ingredients
2 duck breasts
5 grams ginger
3 garlic cloves
1 broccoli
800 ml hot water
50 ml hot water
1 tablespoon sesame oil
1 tablespoon groundnut oil
1 tablespoon light soy sauce
1 tablespoon Shoaxing wine
½ teaspoon salt
¼ teaspoon white pepper powder
Method
Cut florets, wash broccoli and bring 800 ml boiling water to the heat. Boil florets on high heat for 6 minutes, drain and set aside.
Pound garlic and ginger with a mortar and pesto or use the back of a cleaver, set aside. Wash and pat dry the duck breasts.
Heat a wok on medium high heat settings. Add oil, once hot, place the fat skin side into the wok. Allow the skin to render out its fat and brown the skin until crisps for 2 minutes.
Remove breasts onto chopping board and cut into diagonally bite size slices. Quickly throw ginger and garlic paste into the wok, stir fry for 10 seconds. Add duck slices back into the wok and stir fry for 1 ½ minutes.
Add in 50 ml hot water, Shoaxing wine, soy sauce, sesame oil, salt and pepper. Add in the florets and toss for 20 seconds. Serve.
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