As days begin to cool, find warmth in the subtle spicy sauce of this stir- fry meal. The duck is infused with rich Asian flavours and is deliciously tender when cooked.
For the XO sauce:
Heat the peanut oil in a large wok over a high heat until it starts to smoke.
Add anchovies, shallots, garlic and chilli and stir-fry for 1 min before adding the sugar and stir-frying for another 30 secs or until caramelised. Add the oyster and soy sauces and gently boil for 1 min, or until thick and glossy.
Remove from the heat and transfer the sauce to a bowl, set aside. Clean the wok.
For the duck:
Heat wok over a medium heat until hot.
Add the duck breasts, skin-side down, and cook for 3-5 mins or until skin is golden and crisp. Turn the duck breasts over and continue cooking for a further 3 mins.
Remove to a plate to rest, covered, for 5 mins before slicing thinly.
Return wok to a high heat.
Add broccolini, snow peas and spring onion and stir-fry for 2 mins before adding the sliced duck and cooking for another min. Add XO sauce and stir-fry until heated through.
Serve in bowls and garnish with fried shallots, chilli and coriander.
2 Saveur duck breasts
1 bunch Fresh Growers slender stem broccoli, trimmed
200 grams snow peas, trimmed
4 green spring onions, cut into 4cm lengths
25 grams Dragon and Phoenix fried shallots
1 red chilli, deseeded, finely sliced
10 grams fresh coriander, leaves picked
For the sauce:
1 tablespoon Pic’s peanut oil
4 anchovies, finely chopped
2 shallots, peeled, finely chopped
3 garlic cloves, peeled, finely chopped
1⁄2 teaspoon Farro dried chilli flakes
1 tablespoon Essente soft brown sugar
2 tablespoons Lee Kum Kee Panda Brand oyster sauce
1 tablespoon Mega Chef gluten-free soy sauce