Duck sang choy bau
( MAKES 24 )
Gem and baby cos leaves make great lettuce cups to pass around. Sometimes I like to fill them with a mix of chopped mango, prawns, coriander and a drizzle of limey mayo, but this is my current favourite version. If you’re in a hurry take a shortcut with a roasted duck from an Asian supermarket (ask them to debone the meat and remove fat and bones for you).
|4||Duck breasts, skin on|
|1 tsp||Five spice powder|
|1 serving||Salt and pepper|
|1 Tbsp||Neutral oil|
|¼ cup||Oyster sauce|
|2 Tbsp||Chopped chives, or chinese chives|
|1 tsp||Hoisin sauce|
|1 tsp||Freshly grated ginger|
|2 cups||Bean sprouts|
|¼ cup||Coriander leaves, torn|
|24||Baby Gem lettuce, or cos lettuce leaves|
|1||Long red chilli, deseeded and finely chopped (optional)|
- Score duck skin deeply with a sharp knife in a criss-cross pattern and season on both sides with five-spice powder, salt and pepper. Heat oil in a heavy-based frypan and cook duck skin-side down over a medium heat until fat has rendered out, skin is crispy and the edges of the meat are just starting to change colour (10-12 minutes). Keep an eye on it and reduce heat if the skin is becoming too brown. Turn duck over, turn off heat and allow to stand for 10 minutes (the heat of the fat will be enough to finish cooking). Lift out and drain on paper towels. Reserve fat from pan to use for roast potatoes.
- Finely chop or shred duck into a serving bowl and mix in oyster sauce, chives, hoisin sauce and ginger.
- To make spring onion curls, cut spring onions (green and white parts) into long, very thin slices and place in a bowl with cold water and ice cubes. Leave for 15-30 minutes to curl, drain and shake off excess water before using.
- To serve, place bean sprouts and coriander in a bowl and top with spring onion curls. Arrange lettuce leaves on a platter with the bowls of salad and duck. Serve a spoonful of duck in each lettuce cup and top with bean sprout salad. Top with chilli if desired.
See more of Annabel's finger food recipes