Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients needed.
• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 8-10
• 4 duck breasts
• 2 tbsps vegetable oil
• 150ml bottle oyster sauce
• 4 bok choi, quartered lengthways
- Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
- Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
- Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.
This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/wok-fried-duck-oyster-sauce