- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 smoked duck breast, or substitute pancetta
- 2 bunches asparagus
- 1 large red chilli
- 1 tbsp vegetable oil
- 1 tsp Shaoxing wine
- 1 tsp oyster sauce
- a pinch of sugar
- 1 tsp cornflour mixed with ¼ cup water
Instructions
- Slice the duck breast into ½ cm slices. Trim the tough ends from the asparagus and cut into 5 cm lengths. Slice the chilli.
- Heat a wok over high heat and add the oil. Add the duck breast and toss until just starting to brown. Remove from the wok.
- Return the wok to heat and add the asparagus and fry until nearly cooked. Add the chilli and return the duck to the wok.
- Add the Shaoxing wine, oyster sauce and sugar and toss to combine. Drizzle in a little of the cornflour slurry to thicken any liquid in the wok, and transfer to a serving plate.
Note
• Smoked duck breast can be found in Asian grocery stores.
Photography by Kitti Gould.
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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.
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