Chinese roast duck is still my favorite go-to dish. When eating at a Chinese restaurant I will always order the duck as this is the dish that will tell me if the restaurant is good or not! The Chinese have been roasting meat for 4,000 years so we’ve had a bit of practice.
- Preparation times: 5 minutes
- Cooking times: 7 minutes
- Serves: 2
- 50 g (1¾oz) dried Chinese or shiitake mushrooms, re-hydrated in hot water and drained
- 1 tbsp groundnut oil
- 1 tbsp finely chopped garlic
- ½ tsp finely chopped fresh ginger
- 300 g (10½oz) Chinese Roast Duck, deboned and chopped into bite-sized pieces
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp granulated sugar
- ¼ tsp salt
- ¼ tsp white pepper
- 80 ml (⅓ cup) chicken stock
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
If you’re short of time, pre-cooked duck from the supermarket will be fine for this recipe. However, the dish won’t have the same authentic taste so it is well worth taking the time to source and prepare the full ingredients.
If the mushrooms are large, cut them into quarters. Place a wok over a medium–high heat, add the oil, garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the mushrooms and stir-fry for 1 minute, then add the duck and continue stir-frying for a further minute.
Add the soy sauce, oyster sauce, sugar, salt, pepper and stock, bring to the boil, then turn down the heat to simmer for 2 minutes. Add the cornflour mixture, stirring continuously to reach the desired consistency, then remove from the heat and stir in the sesame oil. Transfer to a serving dish and serve straightaway.
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