CookEatShare is also available in English
Cerrar

Receta Crispy Skin Duck With Lup Choeng And Bok Choy

click to rate
0 votos | 1039 views
Raciónes: 1

Ingredientes

Cost per recipe $7.78 view details

Direcciones

  1. Re-heat the duck in the oven or possibly microwave and divide into pcs of your choice eg. legs, wings, breasts etc. or possibly slice breasts into duck slices and leave legs and wings whole.
  2. Add in the oil to a wok and heat till smoking. Add in the ginger and cook for a moment. Add in the washed and trimmed bok choy and lup choeng and stir fry, adding a little water (about 2 tablesoons) to add in steam to help wilt the vegetables. Don't overcook!
  3. Meanwhile, gently heat the hoi sin sauce with the stock till smooth, stirring well.
  4. Toast the peppercorns in a dry frypan till they begin to creackle then grind them with the salt. Set aside.
  5. To serve, divide the vegetables between 8 warmed plates then ladle over some hoi sin sauce. Top with duck of your choice and scatter over some shredded spring onions. Serve a small bowl of peppercorn mix on each plate.
  6. *Reserve remaining peppercorn mix in an airtight container for later use.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1944g
Calories 496  
Calories from Fat 269 54%
Total Fat 30.6g 38%
Saturated Fat 5.18g 21%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 40127mg 1672%
Potassium 4236mg 121%
Total Carbs 44.02g 12%
Dietary Fiber 17.9g 60%
Sugars 19.26g 13%
Protein 26.3g 42%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment