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Ken Hom’s Savoury Duck with Oyster Sauce

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We hope you got benefit from reading it, now let's go back to ken hom’s savoury duck with oyster sauce recipe. You can cook ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Ken Hom’s Savoury Duck with Oyster Sauce:

Prepare 250 grams of duck breast no skin.
Provide 2-3 Tbsp of Lee kum Kee premium oyster sauce.
You need 1-2 Tsp of Lee Kum Kee Chiu Chaw Chilli oil.
Use 1 of Small onion.
Provide 2-3 cloves of garlic.
Prepare 2 Tbsp of Water.
Prepare 2 Tbsp of ground nut oil.
Use 1 Tsp of Sherry or Shaoxing rice wine.
Provide of Marinate.
Use 1 Tbsp of Lee Kum Kee Light soy sauce.
Get 1 Tbsp of Lee Kum Kee Sesame oil.
Provide 1 Tbsp of Sherry or Shaoxing rice wine.
Take 1 Tbsp of corn flower.

Steps to make Ken Hom’s Savoury Duck with Oyster Sauce:

Marinate duck with all marinate ingredients for at least 15 minutes.
Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and water and stir-fry until the onions are brown and soft..
Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice..

News and information by Ken Hom and team. The next day, I made soup out of the remaining carcass of the duck and when the soup. Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts. Add the duck and turn to coat.

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