Duck San Choi Bow

Matt Sinclair

Ingredients:

Serves: 2-4

  • 500g duck mince
  • 4 spring onions, finely sliced
  • 3 cloves garlic, finely sliced
  • 2 inch piece ginger, peeled, julienned
  • 100g shiitake mushroom, finely sliced
  • 1 coriander root, chopped
  • Dried chilli flakes, to taste
  • 2 Tbsp. peanut oil
  • 2 Tbsp. sesame oil
  • 1 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. caster sugar
  • 8-10 iceberg lettuce leaves, trimmed
  • 100g bean sprouts
  • 1 bunch assorted Asian herbs (Coriander/Mint/Vietnamese mint/Thai basil)
  • 2 long red chillies, finely sliced
  • 35gm roasted peanuts, roughly chopped

Method:

  1. Over a high heat, place peanut oil and sesame oil in a large wok and heat until smoking. Add duck mince in 2 separate batches, stirring constantly until browned. Scoop out duck using a slotted spoon (I used a sieve) to ensure the meat juice and fat remains in the wok. Set aside.
  2. Add garlic, onion, ginger and chilli flakes and fry off for approximately 1 minute. Add mushroom and mix together for a further 1 minute. Deglaze wok with soy sauce, oyster sauce and rice wine vinegar and stir fry until well combined.
  3. Return browned duck mince to wok and toss to combine. Add sugar and continue to toss until dissolved and combined. Toss through coriander root just before serving.
  4. Transfer to a serving bowl together with lettuce cups, peanuts, bean sprouts, Asian herbs and fresh chilli to share.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.

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