Quick & Easy

Easy roasted duck and stir-fried asian greens

For this recipe, we deboned a whole chinese barbecued duck, available from Asian barbecue takeaway stores. Choy sum, also known as chinese flowering cabbage, and tat soi, chinese flat cabbage, can be found at most greengrocers as well as Asian supermarkets
roasted duck and stir-fried greens salad with hoisin dressing


Hoisin dressing


1.Preheat oven to hot.
2.Quarter duck; discard all bones. Slice duck meat thickly, keeping skin intact; place on oven tray. Roast, uncovered, in hot oven about 10 minutes or until skin crisps; discard duck fat. Meanwhile, make hoisin dressing.
3.For hoisin dressing, Combine ingredients in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Cool 10 minutes.
4.Heat oil in wok or large frying pan; stir-fry onion, choy sum and tat soi, in batches, until greens just wilt. Place mushrooms in same wok; stir-fry 2 minutes. Add the water; bring to a boil. Reduce heat; simmer, uncovered, about 2 minutes or until mushrooms soften.
5.Place duck, vegetable mixture and mushrooms in large bowl with dressing and snow peas; toss gently to combine. Divide sprouts among serving plates; top with salad, sprinkle with sesame seeds.

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