Recipe of Jamie Oliver Ken Hom’s Savoury Duck with Oyster Sauce

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ken hom’s savoury duck with oyster sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ken Hom’s Savoury Duck with Oyster Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Ken Hom’s Savoury Duck with Oyster Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

Return the duck to the wok. Stir to mix well and toss in the coriander. Turn onto a warm platter and serve at once. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour.

To get started with this recipe, we must prepare a few ingredients. You can have ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:

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

Heat a wok or large frying-pan over high heat until it is very hot. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Heat a wok or large frying-pan over high heat until it is very hot. Return the duck to the wok or pan.

Steps to make Ken Hom’s Savoury Duck with Oyster Sauce:

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.

Heat a wok or large frying-pan over high heat until it is very hot. Return the duck to the wok or pan. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Return the duck to the wok or pan.

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