Stir Fried Duck with Chives

Apart from having to roast the duck the day before, this is a quick and easy Chinese dish to make. It makes a good meal on its own or as part of a Chinese banquet.

Method

Ideally, roast the duck one day before you want to make this dish, on a rack to allow the fat to drain into the roasting dish. A 2kg bird will take about 2 hours @
200 degrees C

1. Remove meat from duck with skin still attached and shred finely with a knife.

2. Heat oil in a wok and stir fry the duck for about 2 minutes.

3. Add soy sauce and allow to cook a few seconds longer.

4. Add 2 tspns sugar, cook for about 30 seconds then remove duck with a perforated spoon, leaving juices in the pan.

5. Stir fry bamboo shoots in the juices for a few seconds, then add the chives. Cook together for about 1 minute, add remaining tspn of sugar and cook for about 30 seconds, add duck and mix ingredients together thoroughly.

6. Serve with rice or noodles as part of a Chinese meal.

Ingredients

Bamboo Shoots. Drained And Finely Chopped 1 Small Tin
Caster Sugar 2 Tspn
Light Soy Sauce 2 Tbpn
Vegetable Oil 2 Tbspn
Duck [roasted] 1 X 2kg
Fresh Chives Chopped Into 2 Inch Lengths 2 Packs

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