Duck, orange and star anise san choy bow
serves
4
Duck, orange and star anise san choy bow
It's duck duck orange in this san choy bow medley.
Ingredients (16)
- 1/4 cup (60ml) rice bran oil
- 10cm piece (50g) ginger, peeled and thinly sliced into matchsticks
- 400g duck breast, fat removed, finely chopped
- 300g pork mince
- 2 garlic cloves, thinly sliced
- 2 star anise
- 1/3 cup (80ml) Chinese rice wine (Shaoxing)
- 2 tbs soy sauce
- ¼ cup (90g) honey
- 2 cups (500ml) strained orange juice
- 4 spring onions, trimmed, chopped into 5cm lengths
- 12 small radicchio leaves
- 100g snow peas, thinly sliced
- 1 (120g) Lebanese cucumber, julienned
- 1 carrot, peeled and finely sliced
- 1 cup mint leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat the oil in a small saucepan over medium heat. In batches, add the ginger and cook for 1-2 minutes until golden and crisp. Drain on paper towel and set aside. Reserve oil.
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2.Using your hands, combine the duck and the pork mince in a bowl until the mixture is sticky and is well combined.
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3.Heat 1 tbs of the ginger oil in a large non-stick frying pan over high heat, add the meat mixture and cook for 3-4 minutes until browned and cooked through. Place on a plate, wipe out the pan and return the pan to the heat.
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4.Add the garlic, star anise, rice wine, soy sauce, honey, orange juice and half the spring onion to the pan. Bring to the boil and cook for 12-15 minutes until the sauce is reduced and thickened. Return the meat mixture to the pan with the remaining spring onion and cook for a further 1-2 minutes until the meat is heated through.
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5.Place the mix in the radicchio leaves and serve with snow pea, cucumber, carrot, mint and the crisp ginger.
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