Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Oyster sauce makes this dish delicious without much work or fuss.

Ken Hom’s Savoury Duck with Oyster Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Ken Hom’s Savoury Duck with Oyster Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to 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 it.

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. Take 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
4. Prepare 1 Small onion
5. Take 2-3 cloves garlic
6. Prepare 2 Tbsp Water
7. Prepare 2 Tbsp ground nut oil
8. Get 1 Tsp Sherry or Shaoxing rice wine
9. Prepare Marinate
10. Make ready 1 Tbsp Lee Kum Kee Light soy sauce
11. Prepare 1 Tbsp Lee Kum Kee Sesame oil
12. Get 1 Tbsp Sherry or Shaoxing rice wine
13. Make ready 1 Tbsp corn flower

Ken Homs Savoury Duck with Oyster Sauce VIEW RECIPE. Ken Homs Vegan friendly Sichuan Dan Dan Noodles VIEW RECIPE. Mushroom, Beansprout and Spring Onion Crispy Broken Eggs VIEW RECIPE. Pan Griddled Mackerel with Soy Glazed Beetroot VIEW RECIPE.

Instructions 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.

Mushroom, Beansprout and Spring Onion Crispy Broken Eggs VIEW RECIPE. Pan Griddled Mackerel with Soy Glazed Beetroot VIEW RECIPE. Oyster sauce undoubtedly originated in south China kitchens. But when Chinese travellers brought it to Thailand, Thai chefs immediately recognized its rich and savoury virtues and integrated it into the Thai cuisine, especially in fish and seafood meals. And, of course, they embellished it by adding their own.

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