Ken Hom’s Savoury Duck with Oyster Sauce. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.

A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Each guest spoons some sauce onto a pancake. Then a helping of crisp skin and meat is placed on top, with a spring onion brush, and the entire mixture is. You can cook Ken Hom’s Savoury Duck with Oyster Sauce using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ken Hom’s Savoury Duck with Oyster Sauce

It's 250 grams of duck breast no skin.
You need 2-3 Tbsp of Lee kum Kee premium oyster sauce.
It's 1-2 Tsp of Lee Kum Kee Chiu Chaw Chilli oil.
You need 1 of Small onion.
Prepare 2-3 cloves of garlic.
You need 2 Tbsp of Water.
It's 2 Tbsp of ground nut oil.
It's 1 Tsp of Sherry or Shaoxing rice wine.
It's of Marinate.
You need 1 Tbsp of Lee Kum Kee Light soy sauce.
Prepare 1 Tbsp of Lee Kum Kee Sesame oil.
You need 1 Tbsp of Sherry or Shaoxing rice wine.
You need 1 Tbsp of corn flower.

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Ken Hom’s Savoury Duck with Oyster Sauce step by step

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

Hom's recipes ably balance authenticity against practicality for Western cooks, with Szechuan Stir fry and the general sauce: light soy sauce, dark soy sauce, cooking wine, oyster sauce, hoisin sauce Ken Hom brings traditional Chinese cooking within the grasp of those of us unfamiliar with style. Then return the meat to the wok. Ken Hom stir fried cucumber with hot spices. 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.