Name: Easy roasted duck and stir-fried asian greens
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram chinese barbecued duck; 1 tablespoon sesame oil; 6 green onions, sliced thinly; 500 gram choy sum, trimmed, chopped coarsely; 500 gram tat soi, trimmed; 200 gram fresh shiitake mushrooms, quartered; 1/4 cup (60ml) water; 150 gram snow peas; 2 cup (160g) bean sprouts; 2 tablespoon toasted sesame seeds; Hoisin dressing; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon soy sauce; 1 tablespoon sesame oil; 1 clove garlic, crushed; 1 fresh small red thai chilli, chopped; 1/4 cup (60ml) hoisin sauce

Easy roasted duck and stir-fried asian greens

For this recipe, we deboned a whole chinese barbecued duck, available from Asian barbecue takeaway stores. Choy sum, also known as chinese flowering cabbage, and tat soi, chinese flat cabbage, can be found at most greengrocers as well as Asian supermarkets

roasted duck and stir-fried greens salad with hoisin dressing

Ingredients

1 kilogram chinese barbecued duck

1 tablespoon sesame oil

6 green onions, sliced thinly

500 gram choy sum, trimmed, chopped coarsely

500 gram tat soi, trimmed

200 gram fresh shiitake mushrooms, quartered

1/4 cup (60ml) water

150 gram snow peas

2 cup (160g) bean sprouts

2 tablespoon toasted sesame seeds

Hoisin dressing

2 centimetre piece fresh ginger (10g), grated

2 tablespoon soy sauce

1 tablespoon sesame oil

1 clove garlic, crushed

1 fresh small red thai chilli, chopped

1/4 cup (60ml) hoisin sauce

Method

1.Preheat oven to hot.

2.Quarter duck; discard all bones. Slice duck meat thickly, keeping skin intact; place on oven tray. Roast, uncovered, in hot oven about 10 minutes or until skin crisps; discard duck fat. Meanwhile, make hoisin dressing.

3.For hoisin dressing, Combine ingredients in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Cool 10 minutes.

4.Heat oil in wok or large frying pan; stir-fry onion, choy sum and tat soi, in batches, until greens just wilt. Place mushrooms in same wok; stir-fry 2 minutes. Add the water; bring to a boil. Reduce heat; simmer, uncovered, about 2 minutes or until mushrooms soften.

5.Place duck, vegetable mixture and mushrooms in large bowl with dressing and snow peas; toss gently to combine. Divide sprouts among serving plates; top with salad, sprinkle with sesame seeds.

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