Cupped by a crisp lettuce leaf, a good sang choi bau needs to be sweet, salty and crunchy. The addition of cranberries in this duck sang choi bau recipe works well with the rich duck while adding a touch of auspicious red for Lunar New Year / Chinese New Year celebrations.
Duck sang choi bau recipe by Alvin Quah
Cupped by a crisp lettuce leaf, a good duck sang choi bau recipe needs to be sweet, salty and crunchy.
- 25 mins preparation
- 15 mins cooking (plus soaking)
- Serves 6 - 8
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Ingredients
- 4 duck breasts (200gm each)
- 2 garlic cloves, finely chopped
- 15 gm (½ cup) dried shiitake mushrooms, soaked in boiling water for 20 minutes, drained, finely chopped
- 6 water chestnuts, finely chopped
- 2 tbsp dried cranberries, coarsely chopped
- 3 spring onions, thinly sliced, plus extra, to serve
- ½ birdseye chilli, finely chopped
- Toasted sesame seeds and witlof leaves, to serve
Sauce
- 2 tbsp beef stock
- 1 tbsp each soy sauce and hoisin sauce
- 2 tsp caster sugar
- 1 tsp finely grated ginger
Method
- 1For sauce, place ingredients in a small bowl, season to taste and stir to combine; set aside.
- 2For duck fat, remove skin from duck and reserve, then finely chop duck breast. Place skin in a heavy-based saucepan over low-medium heat. Cook until skin is golden and fat is rendered (10-12 minutes). Strain through a fine sieve into a heatproof bowl.
- 3Heat 2½ tbsp duck fat in a large frying pan over high heat. Add minced duck, garlic, mushrooms and water chestnuts; cook, stirring until duck is lightly browned (5-6 minutes). Add cranberries, spring onion and chilli; cook, stirring occasionally, until onion is softened (3 minutes). Stir in sauce; cook until heated through and combined (4 minutes); season to taste.
- 4To serve, transfer duck mixture to a serving bowl and scatter with sesame seeds and extra spring onion. Serve with witlof on the side.
Notes
Note: Any leftover duck fat can be stored in the refrigerator in an airtight container for up to 3 months.
