Ken Hom shows us something he learned in France, which is taking duck breast, and stir frying it in our Premium Lee Kum Kee Oyster Sauce. Some people may think cooking duck can be complicated, but Ken Hom utilises skinned, boneless duck breasts, and provides a recipe that is easy to replicate in your own home.
Cut the duck breasts into thick slices 4 cm long x 1 cm thick. Put into a bowl and add the marinade ingredients. Mix well and let the slices steep in the marinade for about 15 minutes.
Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and stir-fry for 3 minutes or until the onions are brown and soft.
Turn the heat to low and add the sauce mix rice and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in coriander sprigs and serve at once with plain rice.
PREPARATION TIME: 15 MINS, COOKING TIME: 15 MINS
