Ingredients
1 duck breast, skin on, scored
1 garlic clove, minced
1 ginger 2cm cube, minced
2 tbs oyster sauce
4 Chinese cabbage leaves
4 garlic shoots
4 Chinese long beans
3 tbs Shou Xing wine
2 tbs soy sauce
300ml water
Bean sprouts, to serve
Method
1. Place the duck breast skin side down in a wok and place the wok over a medium-high heat. Cook for about 4
minutes to render out the fat, then continue cooking until the skin is crispy, turn and cook the other side for 1-2
minutes. Take out and rest for 5 minutes. Thinly slice.
2. Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster
sauce and toss quickly to coat. Take off heat and set aside.
3. Meanwhile, cook cabbage in a saucepan of boiling salted water for 30 seconds, drain onto paper towel and pat
dry. Tenderise the stalk by crushing lightly with the side of a knife.
4. Lay the cabbage leaves across a flat surface; take small spoonfuls of the duck mixture and place in the centre of
each leaf, lay across each a long bean and a garlic shoot, fold the cabbage leaves into rolls. Place the wok back
over a med-high heat and cook the cabbage rolls, 1-2 minutes on each side.
5. For the broth, combine the rice wine and soy in a medium saucepan, add water and simmer, season to taste and
remove from heat.
6. To serve, arrange the cabbage rolls on a plate, spoon over the broth and top with bean sprouts.
