Name: Duck omelette in miso broth
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Miso broth; 1 cup chicken or fish stock; 1/3 cup orange juice; 1 teaspoon finely chopped fresh ginger; 2 kaffir lime leaves, torn; 1 teaspoon sichuan peppercorns; 1 tablespoon kecap manis; 2 teaspoon miso paste; 1 tablespoon grated palm sugar; 1 tablespoon fish sauce; 60 eggs; 1/4 cup peanut oil; 8 fresh shiitake mushrooms, sliced; 1 cup roasted peking duck meat, shredded; 100 gram bean sprouts, chopped; 50 gram snow pea sprouts, coarsely chopped; 1/3 cup kecap manis; 3 green onions, julienned

Ingredients

Miso broth

1 cup chicken or fish stock

1/3 cup orange juice

1 teaspoon finely chopped fresh ginger

2 kaffir lime leaves, torn

1 teaspoon sichuan peppercorns

1 tablespoon kecap manis

2 teaspoon miso paste

1 tablespoon grated palm sugar

1 tablespoon fish sauce

60 eggs

1/4 cup peanut oil

8 fresh shiitake mushrooms, sliced

1 cup roasted peking duck meat, shredded

100 gram bean sprouts, chopped

50 gram snow pea sprouts, coarsely chopped

1/3 cup kecap manis

3 green onions, julienned

Method

1.MISO BROTH: Combine the ingredients into a saucepan and bring almost to the boil. Reduce heat and simmer for 20 minutes. Strain and set aside.

2.Heat the palm sugar and fish sauce in a small pan until the sugar dissolves; cool slightly.

3.Whisk the eggs in a large bowl and stir in palm sugar and fish sauce mixture.

4.Heat a little of the peanut oil in a frying pan over a medium-high heat. Pour in just enough of the egg mixture to cover the bottom of the pan. Cook until just golden on the bottom but still moist on top. Slide the omelette out onto a plate and cook another three, using the rest of the eggs.

5.Heat a little more oil in a wok and stir-fry mushrooms for 1-2 minutes. Add duck meat and cook a further 2 minutes or until hot.

6.Divide the duck mixture among 4 omelettes and top with bean sprouts and snow pea sprouts. Roll up and place into serving dish.

7.Ladle hot miso broth over the top. Drizzle with kecap manis and sprinkle with julienne green onions; serve immediately.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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