serves / 6 prep / 50 min­utes cook / 20 min­utes

Herald Sun - - TASTE - RECIPE / Ali­son Adams, Taste mag­a­zine PIC­TURE / Jeremy Si­mons

Peanut oil, to deep-fry, plus

1 ta­ble­spoon, ex­tra 50g rice ver­mi­celli noo­dles

2 (500g) duck breast fil­lets

1 ice­berg let­tuce, leaves sep­a­rated

4 whole black fun­gus 35g (¼ cup) drained bam­boo shoots

50g (¼ cup) drained wa­ter chest­nuts

1 ta­ble­spoon finely chopped fresh gin­ger

2 large gar­lic cloves, finely chopped Thinly sliced green shal­lot, to serve


60ml (¼ cup) oys­ter sauce

1 ½ ta­ble­spoon shaox­ing wine

1 ½ tea­spoon se­same oil

1 ½ tea­spoon caster sugar Pinch of ground white pep­per

1 Pour enough oil into a wok to come onequar­ter of the way up the side. Heat over high heat un­til smok­ing. Cook noo­dles, in batches, for 20 sec­onds or un­til puffed. Trans­fer to a tray lined with paper towel. Al­low oil to cool slightly. Drain and wipe wok clean. 2Re­turn

the wok to medium heat. Add the duck breasts, skin side down, and cook, turn­ing once, for 16 min­utes, un­til golden and cooked through. Trans­fer to a plate. Set aside to cool. Re­move and dis­card skin. Finely chop duck. Dis­card duck fat and wipe wok.

3 Mean­while, place the let­tuce leaves in a bowl of iced wa­ter. Set aside. Place mush­rooms in a heat­proof bowl. Cover with boil­ing wa­ter. Set aside for 30 min­utes to soak. Drain. Trim and dis­card the stalks. Finely slice the mush­rooms.

4 For the sauce, com­bine all the in­gre­di­ents in a small bowl. Set aside.

5 Finely chop the bam­boo shoots and wa­ter chest­nuts. Heat ex­tra oil in wok over high heat. Stir-fry gin­ger and gar­lic un­til aro­matic. Add the duck, mush­room, bam­boo shoot and wa­ter chest­nut. Stir-fry for 2 min­utes. Add the sauce. Stir-fry for 1 minute or un­til coated. Trans­fer to a bowl. Drain let­tuce cups well. Serve with fried noo­dles, duck mix­ture and green shal­lot.

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