Ingredients:
Chilli Duck
1 duck breast, scored
1 chilli, finely chopped
3 cm piece of ginger, peeled and finely grated
1 garlic clove, crushed
2 tablespoons oyster sauce
2 tablespoons olive oil
Asian green salad
2 tablespoons olive oil
3cm piece of ginger, finely grated
1 garlic clove, finely chopped
1/2 red chilli, finely chopped
1 pak choy, washed and chopped
50g shitake mushrooms
4 salad onions, bulbs thinly sliced
2 tablespoons oyster sauce
Wontons (Makes 8)
1 duck breast, skin removed and diced
1 garlic clove, crushed
1 long red chilli, thinly sliced
1 teaspoon hoi sin sauce
1 teaspoon light soy sauce
1 teaspoon oyster sauce
4 wonton wrappers
1 egg, lightly beaten
Sauce
2 tablespoons oyster
1 tablespoon soy sauce
1/4 red chilli sliced, to garnish
Method:
1. Preheat oven to 180'C.
2. Rub duck breast with chilli, ginger and garlic. Season with salt and pepper.
3. Heat oil in a large fry pan over a high heat and cook for 4 – 5 minutes, rendering the skin. Turn and cook for a further 2 – 3 minutes. Remove from pan and place into a baking dish.
4. Brush duck breast with oyster sauce and bake in oven skin-side up for 10 minutes or until cooked to your liking. Rest for 5 minutes.
5. For Asian salad, heat wok over a high heat. Add oil and swirl to coat. Add ginger, garlic and chilli and stir fry for 2 – 3 minutes. Add pak choy, mushrooms, salad onions and oyster sauce and stir fry for 5 minutes or until heated through. Remove from heat.
6. For wonton filling, place diced duck into the chopper attachment of stick blender and process until minced. Transfer to a small bowl and add garlic, chilli, hoi sin, soy and oyster and mix well to combine.
7. Place wonton wrappers onto a clean surface, place a heaped teaspoon of filling on to each wrapper. Brush edges with egg wash and fold the wrapper in half diagonally to form a triangle. Pull the top and bottom corners up to meet each other, so that 1 corner overlaps the other slightly. (This motion forms a pouch.) Press the ends together to seal.
8. Place wontons onto baking paper-lined baking tray and spray tops of wontons with spray oil. Bake for 10 minutes.
9. For sauce, combine oyster sauce and soy sauce in a small bowl. Transfer to serving jug.
10. To serve, arrange asian green salad on serving plate and lay sliced duck breast on top. Place duck wontons onto a separate plate with sauce. Garnish with sliced chilli.
