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Duck Crystal Wrap

Preparation Time:   15  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal

Chef Recommendation

Barbecued duck 1 Cup [diced]
Iceberg lettuce cups 12 pcs [small]
Water chestnuts 1/4 Cup [chopped]
Chinese mushroom(s) 4 pcs
Pineapple 1 Cup [diced]
Shallots 1/2 pc [minced]
Green onion(s) 1 pc [thinly sliced]
Chinese parsley 1 tbsp [chopped]
Pickled ginger 1 tspchopped
Hoisin Sauce [for serving]


Premium Oyster Sauce 2 tbsp
Chicken Bouillon Powder 1/3 tsp
Water 1/3 Cup
Rice wine 2 tsp
Corn starch 1/2 tsp

  1. Soak mushrooms in warm water to cover until softened, about 15 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 2 tbsp oil, swirling to coat sides.  Add shallot; 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 Lee Kum Kee Hoisin Sauce on a lettuce cup, spoon in some duck mixture, wrap up in lettuce cup, and eat out of hand.

Remarks: This recipe is provided by chef Martin Yan.

Tag: Duck

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