date: 2020-08-15T01:15:20.878Z image: https://img-global.cpcdn.com/recipes/97fec5f4441bbf8f/751x532cq70/ken-homs-savoury-duck-with-oyster-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/97fec5f4441bbf8f/751x532cq70/ken-homs-savoury-duck-with-oyster-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/97fec5f4441bbf8f/751x532cq70/ken-homs-savoury-duck-with-oyster-sauce-recipe-main-photo.jpg author: Caroline Franklin ratingvalue: 4.2 reviewcount: 43549 recipeingredient: - "250 grams duck breast no skin" - "2-3 Tbsp Lee kum Kee premium oyster sauce" - "1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil" - "1 Small onion" - "2-3 cloves garlic" - "2 Tbsp Water" - "2 Tbsp ground nut oil" - "1 Tsp Sherry or Shaoxing rice wine" - " Marinate" - "1 Tbsp Lee Kum Kee Light soy sauce" - "1 Tbsp Lee Kum Kee Sesame oil" - "1 Tbsp Sherry or Shaoxing rice wine" - "1 Tbsp corn flower" recipeinstructions: - "Marinate duck with all marinate ingredients for at least 15 minutes" - "Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and water and stir-fry until the onions are brown and soft." - "Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice." categories: - Recipe tags: - ken - homs - savoury katakunci: ken homs savoury nutrition: 275 calories recipecuisine: American preptime: "PT22M" cooktime: "PT44M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Oyster sauce makes this dish delicious without much work or fuss. Ken Hom’s Savoury Duck with Oyster Sauce is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Ken Hom’s Savoury Duck with Oyster Sauce is something that I have loved my entire life. They're nice and they look fantastic. To get started with this particular recipe, we must first prepare a few ingredients. You can cook ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve that. ##### The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce: 1. Prepare 250 grams duck breast no skin 1. Take 2-3 Tbsp Lee kum Kee premium oyster sauce 1. Prepare 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil 1. Take 1 Small onion 1. Prepare 2-3 cloves garlic 1. Get 2 Tbsp Water 1. Take 2 Tbsp ground nut oil 1. Take 1 Tsp Sherry or Shaoxing rice wine 1. Prepare Marinate 1. Get 1 Tbsp Lee Kum Kee Light soy sauce 1. Take 1 Tbsp Lee Kum Kee Sesame oil 1. Get 1 Tbsp Sherry or Shaoxing rice wine 1. Make ready 1 Tbsp corn flower Great clip from BBC show Ken Hom's It is a dish of universal popularity based upon its characteristic savoury combination of textures, tastes. Ken Homs Savoury Duck with Oyster Sauce VIEW RECIPE. Ken Homs Vegan friendly Sichuan Dan Dan Noodles VIEW RECIPE. Mushroom, Beansprout and Spring Onion Crispy Broken Eggs VIEW RECIPE. ##### Steps to make Ken Hom’s Savoury Duck with Oyster Sauce: 1. Marinate duck with all marinate ingredients for at least 15 minutes 1. Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and water and stir-fry until the onions are brown and soft. 1. Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice. Ken Homs Vegan friendly Sichuan Dan Dan Noodles VIEW RECIPE. Mushroom, Beansprout and Spring Onion Crispy Broken Eggs VIEW RECIPE. Pan Griddled Mackerel with Soy Glazed Beetroot VIEW RECIPE. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Wonderful morning at Master Class with the legend Chef Ken Hom. 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