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DUCK WITH XO SAUCE AND SLENDER STEM BROCCOLI

DUCK WITH XO SAUCE AND SLENDER STEM BROCCOLI

DUCK WITH XO SAUCE AND SLENDER STEM BROCCOLI

As days begin to cool, find warmth in the subtle spicy sauce of this stir- fry meal. The duck is infused with rich Asian flavours and is deliciously tender when cooked.

Prep: 15 minutes
Cook Time: 20 minutes
Serves: 2

Method

For the XO sauce:


Heat the peanut oil in a large wok over a high heat until it starts to smoke.

Add anchovies, shallots, garlic and chilli and stir-fry for 1 min before adding the sugar and stir-frying for another 30 secs or until caramelised. Add the oyster and soy sauces and gently boil for 1 min, or until thick and glossy.

Remove from the heat and transfer the sauce to a bowl, set aside. Clean the wok.

For the duck:

Heat wok over a medium heat until hot.

Add the duck breasts, skin-side down, and cook for 3-5 mins or until skin is golden and crisp. Turn the duck breasts over and continue cooking for a further 3 mins.
Remove to a plate to rest, covered, for 5 mins before slicing thinly.

Return wok to a high heat.
Add broccolini, snow peas and spring onion and stir-fry for 2 mins before adding the sliced duck and cooking for another min. Add XO sauce and stir-fry until heated through.

Serve in bowls and garnish with fried shallots, chilli and coriander.

Ingredients

2 Saveur duck breasts
1 bunch Fresh Growers slender stem broccoli, trimmed
200 grams snow peas, trimmed
4 green spring onions, cut into 4cm lengths
25 grams Dragon and Phoenix fried shallots
1 red chilli, deseeded, finely sliced
10 grams fresh coriander, leaves picked

For the sauce:

1 tablespoon Pic’s peanut oil
4 anchovies, finely chopped
2 shallots, peeled, finely chopped
3 garlic cloves, peeled, finely chopped
1⁄2 teaspoon Farro dried chilli flakes
1 tablespoon Essente soft brown sugar
2 tablespoons Lee Kum Kee Panda Brand oyster sauce
1 tablespoon Mega Chef gluten-free soy sauce

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