Recipe courtesy of Ching-He Huang
Episode: Fusion Fire
Total:
40 min
Active:
40 min
Yield:
2 servings
Level:
Easy

Ingredients

Hoisin Duck Sauce:
  • 4 tablespoons freshly squeezed orange juice
  • 3 tablespoons hoisin sauce 
  • 3 tablespoons light soy sauce 
  • 1 tablespoon brown sugar 
  • 1 tablespoon chili-garlic paste 
  • 2 teaspoons minced garlic 
  • 1 teaspoon ground Sichuan pepper 
  • 1 teaspoon ground white pepper 
Crispy Popcorn Duck:
  • 1 skin-on duck breast, finely diced into 1/8-inch cubes
  • 2 tablespoons soy sauce 
  • 1/2 cup finely crushed unsalted pretzels
  • 3 tablespoons potato starch 
  • 1 tablespoon five-spice powder 
  • 1 teaspoon dried chili flakes 
  • 1 teaspoon ground black pepper 
  • 1 to 2 cups peanut oil, for frying 
Vegetable Stir-Fry:
  • 1/2 cup cashews
  • 1/2 cup diced red bell pepper 
  • 1/2 cup diced scallions 
  • 1/2 cup water chestnuts, chopped 
  • Iceberg lettuce cups, for serving 
  • 2 scallions, sliced lengthwise into strips, for serving 

Directions

For the hoisin duck sauce: Combine the orange juice, hoisin sauce, light soy sauce, brown sugar, chili-garlic paste, garlic, Sichuan pepper and white pepper in a saucepan or wok over high heat. Cook until slightly thickened, about 10 minutes.

For the crispy popcorn duck: Combine the cubed duck and soy sauce in a small bowl. Add the crushed pretzels, potato starch, five-spice powder, dried chili flakes and black pepper, and toss to evenly coat.

Heat a wok over medium heat and add enough oil to deep-fry the duck. When the oil reaches 350 to 375 degrees F, quickly fry the duck until crispy, 45 seconds to 1 minute. Transfer the duck to drain on a paper-towel-lined plate and keep warm.

For the vegetable stir-fry: Remove all the oil from the wok except for 1 to 2 tablespoons and heat over a high flame. Quickly stir-fry the cashews, red bell pepper, scallions and water chestnuts for 30 seconds. Add the crispy duck back to the wok to heat through. Transfer to a plate and keep warm.

To serve: Wrap the crispy duck stir-fry in the lettuce cups and top with the scallion strips. Serve the hoisin duck sauce on the side.

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