Image by Jeremy Simons
Ingredients (15)
- Peanut oil, to deep-fry, plus 1 tbsp, extra
- 50g rice vermicelli noodles
- 2 (500g) duck breast fillets
- 1 iceberg lettuce, leaves separated
- 4 Jade Phoenix Whole Black Fungus
- 35g (1/4 cup) drained bamboo shoots
- 50g (1/4 cup) drained Valcom Water Chestnuts
- 1 tbsp finely chopped fresh ginger
- 2 large garlic cloves, finely chopped
- Thinly sliced green shallot, to serve
Sauce
- 60ml (1/4 cup) oyster sauce
- 1 1/2 tbsp shaoxing wine
- 1 1/2 tsp Yeo's Pure Sesame Oil
- 1 1/2 tsp caster sugar
- Pinch of ground white pepper
Method
- Step 1 Pour enough oil into a wok to come one-quarter of the way up the side. Heat over high heat until smoking. Cook noodles, in batches, for 20 seconds or until puffed. Transfer to a tray lined with paper towel. Set aside. Allow oil to cool slightly. Drain and wipe wok clean.
- Step 2 Return the wok to medium heat. Add the duck breasts, skin side down, and cook, turning once, for 16 minutes, until golden and cooked through. Transfer to a plate. Set aside to cool. Remove and discard skin. Finely chop the duck. Discard duck fat and wipe wok clean.
- Step 3 Meanwhile, place the lettuce leaves in a bowl of iced water. Set aside. Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes to soak. Drain. Trim and discard the stalks. Finely slice the mushrooms.
- Step 4 For the sauce, combine all the ingredients in a small bowl. Set aside.
- Step 5 Finely chop the bamboo shoots and water chestnuts. Heat extra oil in wok over high heat. Stir-fry ginger and garlic until aromatic. Add the duck, mushroom, bamboo shoot and water chestnut. Stir-fry for 2 minutes. Add the sauce. Stir-fry for 1 minute or until coated. Transfer to a bowl. Drain lettuce cups well. Serve with fried noodles, duck mixture and green shallot.