Shredded Duck in Lettuce Leaves Recipe
 This
is one great and delicious recipe for duck. It is perfectly served,
accompanied with the dipping sauce during a festive occasion where there
are guests visiting.
Ingredients: (Serves 4-6)
15 g/12 oz dried shiitake mushrooms
2 tablespoons vegetable oil
400 g/14 oz boneless, skinless duck breast,
cut crossways into thin strips
1 red chili, deseeded and diagonally thinly
sliced
4-6 scallions, trimmed and diagonally sliced
2 garlic cloves, peeled and crushed
75 g/3 oz bean sprouts
3 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1-2 teaspoons clear honey or brown sugar
4-6 tablespoons hoisin sauce
Large, crisp lettuce leaves such as iceberg
or cos
Handful of fresh mint leaves
For dipping sauce:
50 ml/2 fl oz soy sauce
1 scallion, trimmed and finely chopped
½ teaspoon dried crushed chilies
1 tablespoon sesame oil
1-2 teaspoon sugar, or to taste
Method:
Cover the dried shiitake mushrooms with
almost boiling water, leave for 20 minutes, then drain and slice thinly.
Heat a large wok, add the oil and when hot stir-fry the duck for 3-4
minutes, or until sealed. Remove with a slotted spoon and reserve.
Add the chili, scallions, garlic and
mushrooms to the wok and stir-fry for 2-3 minutes, or until softened.
Add the bean sprouts, the soy sauce, Chinese rice wine or dry sherry and
honey or brown sugar to the wok, and continue to stir-fry for 1 minute,
or until blended.
Stir in the reserved duck and stir-fry for 2
minutes, or until well mixed together and heated right through. Transfer
to a heated serving dish. Arrange the hoisin sauce in a small bowl on a
tray or plate with a pile of lettuce leaves and the mint leaves. Let
each guest spoon a little hoisin sauce onto a lettuce leaf, then top
with a large spoonful of the stir-fry duck and vegetables and roll up
the leaf to enclose the filling. Serve with the dipping sauce.
To make the dipping sauce, stir the soy
sauce, chilies, scallions, sesame oil and sugar together until the sugar
dissolves.
Happy Cooking,
Carol |
