Ken Hom’s Savoury Duck with Oyster Sauce

Name: Ken Hom’s Savoury Duck with Oyster Sauce
Yield: 2 people
Cuisine: British
Ingredients: 250 grams duck breast no skin; 2-3 Tbsp Lee kum Kee premium oyster sauce; 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil; 1 Small onion; 2-3 cloves garlic; 2 Tbsp Water; 2 Tbsp ground nut oil; 1 Tsp Sherry or Shaoxing rice wine; 1 Tbsp Lee Kum Kee Sesame oil; 1 Tbsp Sherry or Shaoxing rice wine; 1 Tbsp corn flower

cheriejones @cheriejones

Sussex, UK

In Apri 2019, I attended the Master Class with Chef Ken Hom, arranged by Lee Kum Kee👩🏻‍🍳 I learned the great dish. ‘Savoury duck with oyster sauce’. So delicious. Our family love this dish so much. Lee Kum Kee premium oyster sauce is the one and only for this dish 😍

I adjusted the recipe slightly for smaller portion.
For original recipe, please refer to Lee Kum Kee website.

https://uk.lkk.com/chefs.php?recipe=ken-homs-savoury-duck-with-oyster-sauce&chef=ken-hom

I adjusted the recipe slightly for smaller portion.
For original recipe, please refer to Lee Kum Kee website.

https://uk.lkk.com/chefs.php?recipe=ken-homs-savoury-duck-with-oyster-sauce&chef=ken-hom

cheriejones @cheriejones

Sussex, UK

I adjusted the recipe slightly for smaller portion.
For original recipe, please refer to Lee Kum Kee website.

https://uk.lkk.com/chefs.php?recipe=ken-homs-savoury-duck-with-oyster-sauce&chef=ken-hom

I adjusted the recipe slightly for smaller portion.
For original recipe, please refer to Lee Kum Kee website.

https://uk.lkk.com/chefs.php?recipe=ken-homs-savoury-duck-with-oyster-sauce&chef=ken-hom

Saved

Ingredients

2 people

250 gramsduck breast no skin
2-3 TbspLee kum Kee premium oyster sauce
1-2 TspLee Kum Kee Chiu Chaw Chilli oil
1Small onion
2-3 clovesgarlic
2 TbspWater
2 Tbspground nut oil
1 TspSherry or Shaoxing rice wine
Marinate
1 TbspLee Kum Kee Light soy sauce
1 TbspLee Kum Kee Sesame oil
1 TbspSherry or Shaoxing rice wine
1 Tbspcorn flower

Saved

Steps

1

Marinate duck with all marinate ingredients for at least 15 minutes
2

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 water and stir-fry until the onions are brown and soft.
3

Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.

Saved

Cooksnaps

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cheriejones @cheriejones

on January 30, 2020 12:10

Sussex, UK

Love eating with passion so start cooking with passion. Thai cooking instructor, private chef, MLP Royal Thai culinary trained, Leiths Trained.**I don’t chat in the personal chat. If you have a question, please comment at the recipe. I will reply shortly.