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Variety to Producing Tasty Ken Hom’s Savoury Duck with Oyster Sauce

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Ken Hom’s Savoury Duck with Oyster Sauce

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

To cook an unforgettable Ken Hom’s Savoury Duck with Oyster Sauce, below are the materials required:

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

After preparing the materials, now you are good to cook your 5-star Ken Hom’s Savoury Duck with Oyster Sauce by following the procedures below:

  1. Marinate duck with all marinate ingredients for at least 15 minutes.
  2. 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..
  3. 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.

Recipe : Ken Hom’s Savoury Duck with Oyster Sauce

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