Fried duck with pak choi in oyster sauce
8 servings
60 minutes
Fried duck with pak choi in oyster sauce is a dish that combines exquisite European culinary traditions with hints of Asian gastronomy. The duck breast, fried to a crispy golden crust, reveals its rich, slightly sweet flavor that pairs excellently with tender pak choi and savory oyster sauce. Pak choi adds freshness and softness, balancing the richness of the duck. The oyster sauce gives the dish deep umami notes, enhancing the harmony of flavors. This dish is perfect for both festive dinners and cozy family evenings, impressing with its elegant appearance and richness of taste sensations.
1
Make small cuts on the skin of the breasts and place them in a cold pan, skin side down. Put on high heat (this will allow the fat from the skin to slowly melt). Cook for about 10 minutes.
- duck breast: 4 pieces
2
Meanwhile, bring a pot of water to a boil and add a bit of oyster sauce. Cut the pak choi lengthwise into 4 pieces and place it in the water. Boil for 2 minutes until slightly tender, then drain and dry.
- Oyster sauce: 150 ml
- Pak Choi Salad: 4 pieces
3
Under the duck, reduce the heat and fry for a few more minutes. Transfer to a plate, let it cool slightly, and slice thinly.
4
In a wok, pour 1 tablespoon of duck fat and vegetable oil, and heat on high. Add pieces of duck to the hot fat and brown for about 3 minutes. Add bok choy and oyster sauce. Cook for another 2 minutes and serve immediately.
- Vegetable oil: 2 tablespoons
- duck breast: 4 pieces
- Pak Choi Salad: 4 pieces
- Oyster sauce: 150 ml