Peking Duck & Water Chestnut San Choy Bau

Published on June 5, 2013 by Jennifer Henson

Ingredients

2 tsp. peanut oil
2 tsp. sesame oil
2 cloves garlic, crushed
2 teaspoons ginger, grated
1 whole cooked peking duck, flesh & skin, chopped into ½ cm square pieces (*keeping juice from inside duck)
1 tbsp. soy sauce
2 tsp. hoisin
1 tbsp. oyster sauce
1 tablespoon lime juice
200g bean sprouts
2 shallots, chopped finely
100gm can water chestnuts, sliced thinly
½ cup coriander leaves, roughly chopped
1 long red chilli, chopped finely
2 large iceberg lettuce leaves, trimmed and washed (you can also use butter lettuce which is slightly softer)
2 teaspoons toasted sesame seeds, optional
Glass noodles x 1 small packet
Vegetable oil for frying noodles
Crispy fried onions (available from Asian grocery shops)

Method

Firstly, prepare lettuce by washing & cutting into small cups.
These need to be kept in chilled water or the fridge until just before serving.
Heat veg oil to 180 deg, (approx..5-8cm deep) then place vermicelli noodles into fryer (they need to be separated before frying)
Noodles should puff up & be crispy texture, white in colour.
Place cooked noodles onto some paper towel until next step is completed.

Use a wok or good non-stick pan (thick base is ideal) heat both oils until smoking, then saute garlic & ginger for 30 seconds.
Then add the diced duck & saute until golden & slightly crisp, approx. 1 – 2 minutes
Add soy, hoisin, oyster sauce, lime juice & reserved liquid from inside duck, then reduce over high heat until syrupy.
The sauce should coat duck meat well & be slightly sticky.
Now add & fold through water chestnuts, bean sprouts, coriander, chilli & shallots.
Remove from heat & scoop a tablespoon of mixture into each lettuce cup.
Garnish with sesame seeds, crispy shallots & crispy fried vermicelli.
The aim is to have the contrast of chilled crispy lettuce with the fragrant warm duck mixture.

Serve & enjoy immediately.

Regards
Anthony Sullivan
Executive Chef

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