Smoked duck and asparagus

The beauty of this dish is that the smokiness of the duck lends itself to the fresh asparagus. Paired with savoury rich oyster sauce and chilli, you'll have a restaurant quality dish on your table in moments.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 smoked duck breast, or substitute pancetta
• 2 bunches asparagus
• 1 large red chilli
• 1 tbsp vegetable oil
• 1 tsp Shaoxing wine
• 1 tsp oyster sauce
• a pinch of sugar
• 1 tsp cornflour mixed with ¼ cup water

Instructions

1. Slice the duck breast into ½ cm slices. Trim the tough ends from the asparagus and cut into 5 cm lengths. Slice the chilli.
2. Heat a wok over high heat and add the oil. Add the duck breast and toss until just starting to brown. Remove from the wok.
3. Return the wok to heat and add the asparagus and fry until nearly cooked. Add the chilli and return the duck to the wok.
4. Add the Shaoxing wine, oyster sauce and sugar and toss to combine. Drizzle in a little of the cornflour slurry to thicken any liquid in the wok, and transfer to a serving plate.

Note

• Smoked duck breast can be found in Asian grocery stores.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quick Wok Cooking

Watch The Full Episode Here

G

Watch The Full Episode Here

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