Being a fattier meat than chicken, duck sang choy bao is just that more delicious. With ginger, cloves and honey, it's slightly sweet and has plenty of umami.

Serves
4

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 4.7 (3 votes)
Yum

Ingredients

  • 2 duck breasts, about 250 g each
  • fine salt, to taste
  • 100 g honey
  • 25 ml brown rice vinegar
  • 2 tbsp soy sauce, or to taste
  • 1 tbsp vegetable oil
  • 4 garlic cloves, finely chopped
  • 10 g piece ginger, finely chopped
  • 3 spring onions, thinly sliced
  • 1 small carrot, finely diced
  • 2 celery sticks, finely diced
  • 100 g fresh shiitake mushrooms, diced
  • 3 tbsp Shaoxing wine
  • 2 tbsp oyster sauce
  • 200 g water chestnuts, finely diced
  • radicchio lettuce cups, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat the oven to 210ºC.
  2. Season the duck skin with a little fine salt, then place, skin-side down into a cold, oven–proof frying pan. Place over medium heat and cook until most of the fat has rendered and the skin is golden and crisp. Turn the breasts so they are skin -side up, transfer the pan to the oven and roast for 6-7 minutes. Take the duck out of the oven, transfer to a wire rack over a tray and stand for 5 minutes. Reserve the duck fat.
  3. Meanwhile, combine the honey, brown rice vinegar and half the soy sauce and set aside.
  4. Heat a wok over low–medium heat. Add the oil, garlic, ginger and spring onion and stir for 2–3 minutes or until fragrant. Add the carrot and celery and cook for another 2-3 minutes or until lightly softened. Add the shiitake mushrooms and continue to cook until all the vegetables start to caramelise. Add the Shaoxing wine, oyster sauce and remaining soy sauce, then add the chestnuts and reserved duck fat and stir until heated through.
  5. Take the skin off the duck and thinly slice. Dice the breast meat, add to the vegetable mixture and toss to combine well. Check the seasoning and adjust if necessary. Serve the duck mixture with the radicchio lettuce cups and the honey soy mixture on the side.

 

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Photography by Adam Liaw.