Cabbage rolls stuffed with stir-fried duck
Cabbage rolls stuffed with stir-fried duck
Recipe by Andre Ursini
Tested by Debbie Dalgliesh
1 duck breast, skin on, scored
1 garlic clove, minced
1 ginger 2cm cube, minced
2 tbs oyster sauce
4 chinese cabbage leaves
4 Garlic shoots
4 Chinese long beans
3 tbs Shoi xing wine
2 tbs Soy sauce
300 mls water
Bean sprouts, to serve
1. Place the duck breast skin side down in a wok and place the
wok over a medium-high heat. Cook for about 4 minutes to render out
the fat, then continue cooking until the skin is crispy, turn and
cook the other side for 1-2 minutes. Take out and rest for 5
minutes. Thinly slice.
2. Heat same wok over high heat, sauté the garlic and ginger
for a minute in the duck fat, add the duck and oyster sauce and
toss quickly to coat. Take off heat and set aside.
3. Meanwhile, cook cabbage in a saucepan of boiling salted water
for 30 seconds, drain onto paper towel and pat dry. Tenderise the
stalk by crushing lightly with the side of a knife.
4. Lay the cabbage leaves across a flat surface; take small
spoonfuls of the duck mixture and place in the centre of each leaf,
lay across each a long bean and a garlic shoot, fold the cabbage
leaves into rolls. Place the wok back over a med-high heat and cook
the cabbage rolls, 1-2 minutes on each side.
5. For the broth, combine the rice wine and soy in a medium
saucepan, add water and simmer, season to taste and remove from
heat.
6. To serve, arrange the cabbage rolls on a plate, spoon over the
broth and top with bean sprouts.
