Duck san choi bao

Cooking Meat Duck san choi bao

Dani Venns lettuce cups of meaty goodness are sure to have everyone coming back for seconds.

Lables: Gluten free Lactose free Milk free Wheat free
  1. Combine duck and pork meat in a large mixing bowl, add oyster, hoisin and soy sauce, sesame oil and sugar. Mix well to combine. Set aside at room temperature for 20 minutes to marinate.
  2. Heat wok over high heat, add peanut oil, when oil is hot add duck and pork meat and stir fry for 2 minutes to colour the mince. Add ginger, garlic, Chinese sausage and continue cooking by tossing the mince and breaking it up. Finally add the water chestnuts and cook for a further minute until cooked through. Season with lime juice.
  3. To serve, spoon mixture into cos lettuce leaves and garnish with coriander, spring onion and sesame seeds. Serve immediately.

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400g fresh duck breasts or chicken breasts, skin removed, finely diced
100g pork mince
1 tbsp oyster sauce
1/4 cup hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
1 tbsp peanut oil
2 tbsp garlic, finely diced or crushed
2 tsp ginger, finely diced or grated
1 dried Chinese sausage, thinly sliced
1/2 cup canned water chestnuts, cut into quarters
Juice of 1/2 lime
1 pkt baby cos lettuce, washed and leaves seperated
Coriander leaves, for garnish
1/2 cup spring onions, thinly sliced for garnish
White sesame seeds, for garnish

Adv

Autors
Preparation time
10
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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