DUCK IN LETTUCE CUPS
serves / 6 prep / 50 minutes cook / 20 minutes
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.