Wok-fried duck & oyster sauce

Name: Wok-fried duck & oyster sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 4 duck breasts; 150 milliliters oyster sauce; 4 bok choi, quartered lengthways; 2 Tbsps vegetable oil

Wok-fried duck & oyster sauce might be a good recipe to expand your main course repertoire. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 8. One portion of this dish contains approximately 29g of protein, 9g of fat, and a total of 232 calories. If you have vegetable oil, oyster sauce, bok choi, and a few other ingredients on hand, you can make it. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. Wok Seared Duck Salad, Stir-Fried Beef in Oyster Sauce, and Fried Egg With Oyster Sauce & Chili are very similar to this recipe.

Instructions

Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.

Ingredients you will need

Oyster Sauce

Water

Whole Duck

Equipment you will use

Frying Pan

Pot

Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured.

Ingredients you will need

Whole Duck

Cooking Oil

Equipment you will use

Wok

Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

Ingredients you will need

Oyster Sauce

Equipment

Frying Pan

Pot

Wok

Ingredients

Servings:

duck breasts 150milliliters

oyster sauce 4

bok choi, quartered lengthways 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Oysters works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.