Friday, January 21, 2011

Crispy Duck with Veg Stir Fry

I've never cooked duck until I got to the UK.  I've had it at various Chinese restaurants in the states and let's just say it didn't leave a good taste in my mouth.  I was going through a few cook books, one of them Chinese Food Made Easy and Gordon Ramsay's Healthy Appetite.  I had found a few duck dishes that looked good so I decided to give them a whirl.  After making them I came up with a combination of a little bit of this and a little bit of that.
So here we go... 

Crispy Duck with Vegetable Stir Fry
2 duck breast
1 tbsp groundnut oil

Marinade
1 heaping tsp of Chinese 5 spice
3 tbsp of freshly grated root ginger
5 star anise
2 cloves
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp of rice wine

Vegetable Stir Fry
1/4 red cabbage shredded
1/2 savoy cabbage shredded
2 zucchini (courgette) halved or quartered
2-3 tbsp of oyster sauce
1 tbsp of dark soy sauce
1 tsp rice wine vinegar

Place all the ingredients for the marinade into a bowl and stir to combine.  Add the duck breasts and season with a little salt and pepper.  Set aside and marinate for around of 30 minutes. 

Next chop the veggies.  In a small bowl mix the oyster sauce, dark soy sauce and rice wine vinegar together. 

Preheat the oven to 200ºC/400ºF.  In a pan, heat the groundnut oil and place the duck skin side down.  Fry for 4-5 minutes until the skin is brown and crisp. 
Transfer to a baking tray, skin side up this time and cook in the oven for 3-4 minutes (depending on how well done you like the duck).  Pull the duck out of the oven and let sit for a few minutes to the the juices settle before slicing.

While the duck is in the oven it's time to make the stir fry.  In a wok or a pan heat some oil, add the zucchini and fry for a few minutes.  Add the red cabbage and cook for another 2-3 minutes.  Finally add the savoy cabbage cooking for 2 minutes.  Pour the oyster sauce, dark soy sauce and rice wine vinegar mixture over the vegetables and give a good toss.  Remove from the heat and let sit while you cut the duck breast. 
You could easily add other veggies into the stir fry.  Chestnut mushrooms are an excellent addition if I have them.  Don't be afraid to be creative.

Serve with a side of rice.   Bada bing bada boom.


1 comment:

  1. Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your

    recipe tips many people gets advantage. Regards, Veg Crispy

    ReplyDelete