Quick Fried Ribbons Of Duck With Plum And Ginger Sauce Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Groundnut or vegetable oil - 1 tablespoon | ||
| Duckling | 375 Gram | |
| Plums | 250 Gram, halved | |
| Chicken stock or water - 4 tablespoons | ||
| Hoisin sauce - 1 tablespoon | ||
| Orange juice | 2 Teaspoon | |
| Granulated Sugar | 2 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Five spice powder | 1/2 Teaspoon | |
| Spring onion slices, to garnish | ||
Directions
MAKING
1) In a wok, heat up oil over medium heat until hot.
2) Place the duckling strips in the wok.
3) Put the heat to high and stir-fry the duck strips for 4-5 minutes.
4) With a slotted spoon transfer the meat into a separate plate. Place aside.
5) In the wok, add the plums along with stock or water, hoisin sauce, orange juice, sugar, soy sauce, ginger and five-spice powder.
6) Mix all ingredients by stir-frying.
7) Reduce the heat to simmer the mixture for 10 minutes or until the plums are soft.
8) Place the stir-fried duckling strips back into the sauce.
9) Increase heat to high and rapidly boil to tenderize the duckling meat.
SERVING
10) In a warmed serving plate, place the preparation. Garnish with spring onion slices and serve hot.
1) In a wok, heat up oil over medium heat until hot.
2) Place the duckling strips in the wok.
3) Put the heat to high and stir-fry the duck strips for 4-5 minutes.
4) With a slotted spoon transfer the meat into a separate plate. Place aside.
5) In the wok, add the plums along with stock or water, hoisin sauce, orange juice, sugar, soy sauce, ginger and five-spice powder.
6) Mix all ingredients by stir-frying.
7) Reduce the heat to simmer the mixture for 10 minutes or until the plums are soft.
8) Place the stir-fried duckling strips back into the sauce.
9) Increase heat to high and rapidly boil to tenderize the duckling meat.
SERVING
10) In a warmed serving plate, place the preparation. Garnish with spring onion slices and serve hot.
Chef
