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

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ken hom’s savoury duck with oyster sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

In our third episode, Ken Hom uses the umami magic of Lee Kum Kee Premium Oyster Sauce to create the most intense flavours. Duck and oyster sauce are a marriage made in heaven - will you be giving it a go? Great recipe for Ken Hom's Savoury Duck with Oyster Sauce.

Ken Hom’s Savoury Duck with Oyster Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Ken Hom’s Savoury Duck with Oyster Sauce is something that I’ve loved my whole life.

To begin with this particular 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 cook that.

The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
  1. Make ready 250 grams duck breast no skin
  2. Make ready 2-3 Tbsp Lee kum Kee premium oyster sauce
  3. Make ready 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. Prepare 2 Tbsp ground nut oil
  8. Make ready 1 Tsp Sherry or Shaoxing rice wine
  9. Prepare Marinate
  10. Take 1 Tbsp Lee Kum Kee Light soy sauce
  11. Prepare 1 Tbsp Lee Kum Kee Sesame oil
  12. Prepare 1 Tbsp Sherry or Shaoxing rice wine
  13. Get 1 Tbsp corn flower

Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish. The finished flavor of a dish served with oyster sauce—combined with all of the other ingredients—becomes more savory than fishy. A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course. So when Hom replaced chicken with meatier, richer duck breasts.

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.

Ken and Ching cook their way across China to create a definitive, modern classic of a cookbook on the world's most popular cuisine. They proved to be so popular that he was recommended to the BBC by Madhur Jaffrey. Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls. Drizzle with the remaining oyster sauce. Shaoxing rice wine or dry sherry.

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