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Ingredients
- 2 x Chinese Peking ducks, cooked
- 2 Tbsp. peanut oil
- 2 bn baby bok choi
- 1 x 100 gram pack lup choeng, sliced on the diagonal
- 1 x 20 cm. piece ginger
- 1/2 bn spring onions, finely shredded
- 500 ml Hoi Sin sauce
- 250 ml chicken stock
- 500 gm Szechwan peppercorns
- 100 gm sea salt
Directions
- Re-heat the duck in the oven or possibly microwave and divide into pcs of your choice eg. legs, wings, breasts etc. or possibly slice breasts into duck slices and leave legs and wings whole.
- Add in the oil to a wok and heat till smoking. Add in the ginger and cook for a moment. Add in the washed and trimmed bok choy and lup choeng and stir fry, adding a little water (about 2 tablesoons) to add in steam to help wilt the vegetables. Don't overcook!
- Meanwhile, gently heat the hoi sin sauce with the stock till smooth, stirring well.
- Toast the peppercorns in a dry frypan till they begin to creackle then grind them with the salt. Set aside.
- To serve, divide the vegetables between 8 warmed plates then ladle over some hoi sin sauce. Top with duck of your choice and scatter over some shredded spring onions. Serve a small bowl of peppercorn mix on each plate.
- *Reserve remaining peppercorn mix in an airtight container for later use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1944g | |
| Calories 496 | |
| Calories from Fat 269 | 54% |
| Total Fat 30.6g | 38% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40127mg | 1672% |
| Potassium 4236mg | 121% |
| Total Carbs 44.02g | 12% |
| Dietary Fiber 17.9g | 60% |
| Sugars 19.26g | 13% |
| Protein 26.3g | 42% |
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