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Roast Peking Duck Crystal Wrap

Makes: 4-6 servings

Ingredients:

4 dried black mushrooms

Sauce
1/3 cup chicken broth
2 tablespoons oyster-flavored sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon cornstarch

2 tablespoons vegetable oil
1 small shallot, minced
1 pound roast Pekin duck, diced
1 teaspoon chopped pickled ginger
1/4 cup diced pineapple
1/4 cup chopped water chestnuts
1 tablespoon chopped cilantro
1 green onion, thinly sliced

Hoi sin sauce
12 leaves Belgian endive

Cooking:

1. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Trim and discard stems. Coarsely chop caps.

2. Combine sauce ingredients in a bowl; set aside.

3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallots; cook, stirring until fragrant, about 10 seconds. Add duck; stir-fry for 1 minute. Add mushrooms, ginger, pineapple, water chestnuts, cilantro, and green onion; stir-fry for 1 minute. Add sauce; cook, stirring, until sauce boils and thickens.

4. To eat, spread a small amount of hoi sin sauce on an endive leaf, spoon in some duck mixture over sauce and eat out of hand.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co., Ltd.)
Copyrights, Yan Can Cook 2006