- Serves: 1-2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 duck breast, skin scored
- 1 clove garlic, finely chopped
- 2 cm piece fresh ginger, finely chopped
- 2 tbsp oyster sauce
- 4 leaves Chinese cabbage
- 4 Chinese long beans
- 4 garlic
- 3 tbsp shaoxing wine
- 300 ml water
- 1 handful bean sprouts
1. Place the duck breast skin-side down into a dry wok set over a medium-high heat. Cook for 5-6 minutes, or until the fat has rendered out and the skin is golden-brown and crisp.
2. Turn the duck breast over and cook for a further 1-2 minutes, or until the duck is cooked through but still slightly pink in the middle. Remove from the pan, reserving the duck fat, and set aside to rest for five minutes before slicing thinly.
3. Return the wok to the heat and fry the garlic and ginger in the duck fat for 1-2 minutes, then add the sliced duck and oyster sauce, tossing to coat. Take off the heat and set aside.
4. Blanch the cabbage in a pan of boiling salted water for 30 seconds, or until wilted, then remove and pat dry on kitchen paper. Crush the stalks slightly with the side of a knife.
5. Lay the cabbage leaves across a flat surface. Place small spoonfuls of the duck mixture into the centre of each leaf and place one long bean and one garlic shoot across each portion. Fold the cabbage up tightly (the long bean and garlic shoot will be sticking out from either end).
6. Place the rice wine, soy sauce and water in a medium saucepan and bring to the simmer, then remove from the heat.
7. Place the wok back over a medium-high heat and add the cabbage rolls, seam side down first, and fry for 1-2 minutes on all sides, or until heated all the way through.
8. To serve, arrange the cabbage rolls in a shallow bowl, spoon over the broth and garnish with the bean sprouts.
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