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Duck san choi bao
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Dani Venn's irresistible meat-filled lettuce cups are a crowd favorite.
Ingredients:
  • 400g fresh duck breasts or chicken breasts, skin removed, finely diced
  • 100g pork mince
  • 24.40 gm oyster sauce
  • 67.50 gm hoisin sauce
  • 21.00 gm soy sauce
  • 1 tsp sesame oil
  • 18.00 gm sugar
  • 18.20 gm peanut oil
  • 40.00 ml garlic, finely diced or crushed
  • 2 tsp ginger, finely diced or grated
  • 1 dried Chinese sausage, thinly sliced
  • 125.00 ml canned water chestnuts, cut into quarters
  • Juice of 1/2 lime
  • 1 pkt baby cos lettuce, washed and leaves seperated
  • Coriander leaves, for garnish
  • 125.00 ml spring onions, thinly sliced for garnish
  • White sesame seeds, for garnish (optional)
Instructions:
  • In a large mixing bowl, mix duck and pork meat with oyster, hoisin, soy sauce, sesame oil, and sugar until well combined. Allow the mixture to marinate at room temperature for 20 minutes.
  • Preheat wok on high, then add peanut oil. Once hot, stir-fry duck and pork for 2 minutes until meat is colored. Add ginger, garlic, Chinese sausage, and continue cooking until meat is broken up. Add water chestnuts and cook 1 more minute. Finish with lime juice and season to taste.
  • Fill crunchy cos lettuce leaves with the flavorful mixture, then top with fresh coriander, crisp spring onion, and nutty sesame seeds. Enjoy promptly.

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