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Leftover Duck San Choy Bau
Leftover Duck San Choy Bau

Before you jump to Leftover Duck San Choy Bau recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can see results without needing to remove foods from your diet or make considerable changes immediately. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Eventually, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to leftover duck san choy bau recipe. To make leftover duck san choy bau you need 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Leftover Duck San Choy Bau:
  1. Prepare 500 g duck (breast, leg or both) finly chopped or shredded
  2. You need 1 large carrot (sliced)
  3. Provide 1 brown onion (thinly sliced)
  4. Use 2 garlic cloves (diced)
  5. Prepare 1/2 small capsicum (sliced)
  6. Use 1 small red chilli (optional)
  7. Use Spring onion (thinly chopped)
  8. Prepare 2 tablespoons olive oil
  9. Prepare 1 tin water chestnuts
  10. Prepare 4 tablespoons soy sauce
  11. Get 3 tablespoons hoisin sauce
  12. Prepare 1 iceberg lettuce (nice and large, with leaves intact)
Steps to make Leftover Duck San Choy Bau:
  1. For this recipe, I would usually use leftover duck from a previous nights roast. Although, You can get some individual duck breast/legs if you don't have left over duck.
  2. If you are starting from scratch, pan fry your duck breast to instruction, or oven roast your whole duck.
  3. Prepare you lettuce. Do this by gently peeling of outside leaves making sure that you do not split the leaves + that they keep their shape. File down/trim the stalk on individual leaves if required. Once peeled off, rince thoroughly, pat dry and place in the fridge.
  4. Start by heating a little oil in you pan. On a low heat, cook your garlic and onions from 6 mins, or unill the onion is translucent.
  5. Turn the heat to medium, and add in the carrot and capiscum and cook for a further 5 minutes.stirrong constantly. If you want a bit of heat, now is the time to add you chilli.
  6. Check that your carrots are now be a little softer. Add duck and sauces. Stir through vigorously. Add additional soy/hoisin if required + based on taste preference. If using a low sodium soy/hoisin, adjust for salt.
  7. Cook, stirring constantly until duck heats up. Turn off flame and stir through your water chestnuts.
  8. To serve, spoon mixture into you lettuce cups and top with spring onion.
  9. Easy and delicious - and might also make you look a little fancy!

Knead with your hands until it becomes sticky and the meat binds together. Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant. San Choy Bao is a dish that our family typically orders when we eat out in a Chinese restaurant every once in a while. It is usually served as the entrée option and served as a second course with the leftover meat from a Peking duck. Elegant and delicious, great to use leftover duck and a easy to put together for a dinner party ryandvy.

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