Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ken Hom’s Savoury Duck with Oyster Sauce is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Ken Hom’s Savoury Duck with Oyster Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
Return the duck to the wok. Stir to mix well and toss in the coriander. Turn onto a warm platter and serve at once.
To get started with this particular recipe, we must first prepare a few components. You can cook ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Make ready 250 grams duck breast no skin
- Make ready 2-3 Tbsp Lee kum Kee premium oyster sauce
- Take 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
- Take 1 Small onion
- Make ready 2-3 cloves garlic
- Get 2 Tbsp Water
- Get 2 Tbsp ground nut oil
- Make ready 1 Tsp Sherry or Shaoxing rice wine
- Get Marinate
- Take 1 Tbsp Lee Kum Kee Light soy sauce
- Take 1 Tbsp Lee Kum Kee Sesame oil
- Get 1 Tbsp Sherry or Shaoxing rice wine
- Prepare 1 Tbsp corn flower
Our family love this dish so much. Lee Kum Kee premium oyster sauce is the. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Return the duck to the wok or pan.
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.
Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Put the duck slices into a bowl and add the soy sauce, rice wine / dry sherry, sesame oil, salt, pepper and cornflour. Heat a wok or large frying pan over a high heat. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course.
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