Recipe Sections
20
The classic Chinese dish now in a mini version.
1 iceberg lettuce, washed
250g standard duck mince
1 duck egg yolk
1 tbsp rice flour
2 tbsp rice wine
Sea salt and black pepper to season
1/3 cup canned water chestnuts
¼ cup fresh shiitake mushrooms
1 cup vegetable oil for frying
½ cup duck stock
1 tbsp dark soy sauce
1 tsp sesame oil
60g cellophane noodles
1.Cut circles, 6cm in diameter from the iceberg lettuce leaves.
2.Thoroughly mix the mince with the egg yolk, rice flour and rice wine and season well.
3.Coarsely chop the water chestnuts and mushrooms and then stir into the mince mixture.
4.Heat a small amount of the oil in a frying pan and heat for 5 mins. Cook the mince mix in the oil and brown all over, stirring constantly.
5.Pour in the stock and sesame and simmer for a further 5 minutes or until the mixture absorbs all the liquid.
6.Heat the remaining oil in a clean frying pan and deep fry the cellophane noodles for 30 seconds or until white and crisp.
7.Mix the noodles into the mince mixture and to serve place a small amount of mix in the centre of each lettuce cup.
8.Serve immediately.