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We hope you got insight from reading it, now let’s go back to leftover duck san choy bau recipe. You can have leftover duck san choy bau using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Leftover Duck San Choy Bau:
- Prepare 500 g duck (breast, leg or both) finly chopped or shredded
- Provide 1 large carrot (sliced)
- Take 1 brown onion (thinly sliced)
- You need 2 garlic cloves (diced)
- Provide 1/2 small capsicum (sliced)
- You need 1 small red chilli (optional)
- Provide Spring onion (thinly chopped)
- Use 2 tablespoons olive oil
- Use 1 tin water chestnuts
- Use 4 tablespoons soy sauce
- Take 3 tablespoons hoisin sauce
- Take 1 iceberg lettuce (nice and large, with leaves intact)
Steps to make Leftover Duck San Choy Bau:
- For this recipe, I would usually use leftover duck from a previous nights roast. Although, You can get some individual duck breast/legs if you don't have left over duck.
- If you are starting from scratch, pan fry your duck breast to instruction, or oven roast your whole duck.
- Prepare you lettuce. Do this by gently peeling of outside leaves making sure that you do not split the leaves + that they keep their shape. File down/trim the stalk on individual leaves if required. Once peeled off, rince thoroughly, pat dry and place in the fridge.
- Start by heating a little oil in you pan. On a low heat, cook your garlic and onions from 6 mins, or unill the onion is translucent.
- Turn the heat to medium, and add in the carrot and capiscum and cook for a further 5 minutes.stirrong constantly. If you want a bit of heat, now is the time to add you chilli.
- Check that your carrots are now be a little softer. Add duck and sauces. Stir through vigorously. Add additional soy/hoisin if required + based on taste preference. If using a low sodium soy/hoisin, adjust for salt.
- Cook, stirring constantly until duck heats up. Turn off flame and stir through your water chestnuts.
- To serve, spoon mixture into you lettuce cups and top with spring onion.
- Easy and delicious - and might also make you look a little fancy!
Knead with your hands until it becomes sticky and the meat binds together. Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant. San Choy Bao is a dish that our family typically orders when we eat out in a Chinese restaurant every once in a while. It is usually served as the entrée option and served as a second course with the leftover meat from a Peking duck. Elegant and delicious, great to use leftover duck and a easy to put together for a dinner party ryandvy.
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