Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Ken Hom’s Savoury Duck with Oyster Sauce is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Ken Hom’s Savoury Duck with Oyster Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Put into a bowl and add the marinade ingredients. Heat a wok or large frying-pan over high heat until it is very hot.

To get started with this particular recipe, we have to prepare a few components. You can have ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:

1. Get 250 grams duck breast no skin
2. Get 2-3 Tbsp Lee kum Kee premium oyster sauce
3. Get 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
4. Prepare 1 Small onion
5. Get 2-3 cloves garlic
6. Make ready 2 Tbsp Water
7. Get 2 Tbsp ground nut oil
8. Prepare 1 Tsp Sherry or Shaoxing rice wine
9. Take Marinate
10. Prepare 1 Tbsp Lee Kum Kee Light soy sauce
11. Make ready 1 Tbsp Lee Kum Kee Sesame oil
12. Prepare 1 Tbsp Sherry or Shaoxing rice wine
13. Take 1 Tbsp corn flower

Heat a wok or large frying-pan over high heat until it is very hot. Savoury Duck with Oyster Sauce By Ken Hom. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Heat a wok or large frying-pan over high heat until it is very hot.

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.

Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Heat a wok or large frying-pan over high heat until it is very hot. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Heat a wok or large frying-pan over high heat until it is very hot. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour.

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