Recipe Sections
Serves 4
1 tbs olive oil
1/2 brown onion, thinly sliced
2 spring onion, thinly sliced
2 eschalots, thinly sliced
3cm-piece (15g) ginger, thinly sliced
1 pack Luv-A-Duck Peking Roasted Legs, meat separated from bones, thinly sliced
1 cup bean sprouts
4 ice berg lettuce leaves (small inner leaves)
1 bunch coriander, leaves picked
1/2 cup roasted peanuts, crushed
Kecup manis, to drizzle
Heat oil in a wok over medium heat
Stir-fry onions, escalots and ginger for 1 min. until soften.
Add the duck and stir-fry until the meat is warmed through.
Add the bean sprouts and stir until just combined.
Arrange lettuce leaves on serving plates and fill with duck mixture.
Top with coriander and peanuts.
Serve drizzeled with kecap manis.
*Indonesian sweet soy sauce, from Asian food shops.