Minced Duck with Fresh Lettuce Cups

Name: Minced Duck with Fresh Lettuce Cups
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 oz (28 g) dried Chinese black mushrooms; 1 dessertspoon groundnut (peanut) oil; 2 oz (56 g) bean thread noodles (1 small packet); 1 small head iceberg lettuce; Meat from ½ roast duck, minced; Meat from ½ roast duck, minced; 2 dessertspoons finely chopped garlic; 1½ teaspoons finely chopped fresh ginger; 16 fl oz (450 ml) groundnut (peanut) oil, for deep-frying; Hoisin sauce; 1 dessertspoon whole spring onions, finely chopped; 1 dessertspoon light soy sauce; 1½ dessertspoons oyster sauce; 4 oz (110 g) canned bamboo shoots, drained and finely chopped; 4 oz (110 g) fresh water chestnuts, drained and finely chopped; 1½ teaspoons sugar; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon dark soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

This is a variation on the Lee Gardens’ Rainbow Room innovative second-course Peking Duck. It is delicious and easy to make. The tender, richly flavoured duck is balanced by the light crisp noodles and the refreshing coolness of the lettuce leaves.

Ingredients

16 fl oz (450 ml) groundnut (peanut) oil, for deep-frying
2 oz (56

Asia
Hong Kong (China)
China
Main course

Method

Heat a wok or deep pan over high heat and add the oil. Separate the bean thread noodles inside a paper bag to prevent them from flying all over your kitchen, and deep-fry them in the oil. They will puff up instantly. You may have to do this in several batches. Drain the noodles on paper towels and set them aside.

Separate whole leaves from the lettuce, trying not to break them. Trim the