Peking Shredded Duck
Using readily available pre-coated shredded duck, ready to cook in a deep fryer or air fryer, this super easy recipe is a show stopping dish you can ‘wok’ up in minutes.
Serves 1 for Lunch, Brunch Or Dinner
Crispy shredded duck, wok tossed with sugar peas, water chestnuts, bell peppers, chestnut mushrooms, green beans, red onion and beansprouts in Taishon's Peking sauce and garnished with spring onions, coriander, chilli and sesame seeds.
Ingredients:
• 100 - 150g Shop bought frozen crispy shredded duck (Iceland sell these)
• 4 x Sugar peas
• 4 x Green beans
• 2 x Chestnut mushrooms thickly sliced
• 1/2 Bell pepper
• ¼ Red onion
• A handful of beansprouts
• 1-2 Tablespoons Taishon's Peking sauce
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. Wash, trim and slice the vegetables ready for use.
2. Using an oven or air fryer, cook the crispy shredded duck according to the guidelines. In this instance it is better to slightly over cook the shredded duck so that the outing is crisp, as it will soften slightly when added to the wok.
3. On a high heat, bring a wok to temperature until it starts to lightly smoke. Add a little vegetable oil, the mangetout, baby corn, chestnut mushrooms, water chestnuts, beansprouts, green beans and bell peppers and stir fry for 1-2 minutes.
4. Next add about a tablespoon of Taishon's Peking Sauce then add the crispy shredded duck from the air fryer. Continue to stir fry until coated adding more sauce if required
5. Remove from the heat and serve immediately with steamed rice and garnish with spring onions, coriander, fresh chillies and sesame seeds.