GLUTEN-FREE DUCK SANG CHOY BAU
Sang Choy Bau, meaning ‘lettuce’ and ‘wrap’ is a tasty, spicy mix of minced meat - commonly pork but believed to be originally pigeon – that is designed to be spooned into lettuce cups then ‘wrapped’ into small parcels that disappear in a couple of bites.
As you do, we had some duck mince in the freezer and so decided to make a duck version of Sang Choy Bau blending the usual spices with Chinese five spice, which is traditionally used to flavour barbecued duck.
The result was pretty delicious.
We served it topped with deep fried golden shallots for crunch and with a bowl of stir-fried vegetables for balance. It went down a treat.
It’s a very easy recipe, can be made in large quantities for big numbers and freezes well.
Rosie
DUCK SANG CHOY BAU
Serves 10
2 tablespoons vegetable oil
120 gm golden shallots, finely chopped
1 tablespoon finely grated fresh ginger
8 dried mushrooms, soaked for ½ hour in hot water
1 kg duck mince
4 spring onions, finely sliced
2 227gm tins water chestnuts, drained, roughly chopped
2 teaspoons Chinese five spice powder
1½ teaspoons sambal oelek, or to taste
125 ml gluten-free Shaoxing rice wine or dry sherry
40 ml gluten-free soy sauce
80 ml gluten-free oyster sauce
80 ml reserved mushroom soaking water
2 bunches chives, finely chopped
2 iceberg lettuces or 4 baby cos lettuces
125 ml vegetable oil
150 gm golden shallots, peeled and finely sliced (for garnish)
Heat the 2 tablespoons of oil in a wok or large frying pan and fry the golden shallots and ginger until soft but not browned.
Remove the mushrooms from their soaking water, reserving 80ml of the liquid. Remove the stems from the mushrooms and discard. Finely chop the mushrooms.
Add the duck, spring onions, mushrooms, half the water chestnuts, the Chinese five spice powder and the sambal oelek. Toss well to combine all the ingredients. Keep tossing, breaking up any larger lumps of mince until it has coloured and is well separated.
Add the gluten-free Shaoxing rice wine, soy and oyster sauces, and reserved mushroom soaking water and mix well. Simmer, stirring often, until all the liquid has evaporated and the mince is nicely browned.
Add half the chopped chives and the remaining water chestnuts. Toss to combine and season to taste.
Meanwhile, in a small saucepan, heat the 125ml vegetable oil until it is nearly smoking. Add half the sliced golden shallots, carefully, as the oil may bubble and spit and stir gently with a slotted spoon until golden brown. Transfer to a plate lined with absorbent paper. Repeat with the remaining golden shallot slices.
Transfer the duck mixture to a serving bowl and top with the remaining chives and crispy fried shallots. Serve with iceberg or cos lettuce cups and allow your guests to assemble their Sang Choy Bau themselves.