Stir Fried Chopped Duck with Coriander and Black Vinegar

On Sunday, March 10th, 2013

Ingredients

  • 50 ml peanut oil
  • 200 gm coarsely minced duck thigh (see note)
  • 7 gm (1½ cm) ginger, smashed in a mortar and pestle
  • 2 garlic cloves, smashed in a mortar and pestle
  • ½ Spanish onion, thinly sliced lengthways
  • 2 tsp chilli flakes, or to taste
  • 10 gm roasted peanuts, crushed
  • 3 tsp Shaoxing wine
  • 3 tsp light soy sauce
  • 1½ tsp black vinegar
  • 1 tsp white sugar
  • 1 cup (loosely packed) coriander, coarsely chopped
  • 1-2 tsp sesame oil

Preparation method

Serves 4

Prep time 15 mins, cook 10 mins

Heat peanut oil in a wok over high heat until smoking, add duck and stir-fry until just cooked (2-3 minutes), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1 minute), then add onion, chilli and peanuts and stir-fry until onion is tender (1-2 minutes). Deglaze with Shaoxing wine, then add soy sauce, vinegar and sugar. Return duck to wok, add coriander, combine well, drizzle with sesame oil and serve immediately.

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