Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Ching-He Huang
From Saturday Kitchen
Ingredients
For the shredded duck
- 2 free-range duck legs, skin on (approximately 460g/1lb)
For the marinade
- 2 garlic cloves, minced
- 2 tbsp fresh grated root ginger
- 2 tbsp rice wine or dry sherry
- 1 tsp Chinese five-spice powder
- 2 tbsp runny honey
- 2 tbsp hoi sin sauce
- 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha)
- 1 tbsp dark soy sauce
- 1 pinch sea salt
For the lettuce cups
- 1 iceberg lettuce
- 1½ tbsp vegetable oil
- 50g/1¾oz tinned water chestnuts, drained and sliced
- 4 tbsp spring onions, finely sliced
- 1 tbsp fresh ginger, peeled and finely chopped
- 1 tbsp garlic, peeled and finely chopped
- 1 tbsp rice wine or dry sherry
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp light soy sauce
- 2 tsp sesame oil
- hoisin sauce for dipping
For the scrambled eggs
- 1 tbsp rapeseed oil
- 2 free-range eggs, lightly beaten
For the fried rice
- 1 tbsp rapeseed oil
- 1 tbsp minced garlic
- 1 tbsp fresh grated root ginger
- 1 red chilli, seeds removed and finely chopped
- 1 head pak choi, leaves separated and sliced into 3mm strips
- 300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil
- 1–2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- pinch ground white pepper
- 1 spring onion, trimmed and sliced into rings
To serve
- 2 tbsp chilli garlic sauce, shop bought or homemade
- 2 red chillies, crushed with a pestle and mortar
- ¼ cucumber, thinly sliced
- 1 small clove garlic
- 1 tbsp mirin
Method
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To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour.
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Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin.
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To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve.
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To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside.
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To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions.
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Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce.
