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Three Shred Duck – 三絲鴨肉

Three Shred Duck 1

Today’s recipe is a very Chinese sort of preparation you can use for leftover duck. In many Chinese restaurants specializing in Peking duck, one often gets the skin and some of the meat served as a first course with Mandarin pancakes, the carcass is used to make soup, while the leftover meat is typically shredded and made into a stir-fry.

The meat I am using today actually came from a regular roast duck but it will do nicely here in this typical sort of stir-fry used for Peking Duck leftovers. Since my dish will use julienned celery, carrot and spring onion I am giving it a Chinese name that reflects the preparation. There are three shredded ingredients in addition to the duck, so it will be:  三絲鴨肉, or ‘three shred duck’ …. 

The Ingredients

  • 1/2lb. leftover Duck meat;
  • 1 medium Carrot;
  • 1 stalk Celery;
  • 1 large Scallion;
  • ½ cup Stock (Duck preferred but Chicken stock is fine);
  • 2 tbsp. Rice Wine;
  • 2 tbsp. Soy Sauce;
  • 1 tsp. Cornstarch;
  • 1 tbsp. minced Ginger;
  • 1 tbsp. Flour;

The Method

Three Shred Duck 2

Mix the cornstarch with a little water to make a smooth paste and then stir in the stock, rice and and say sauce. Set this aside to use as a sauce mix later.

Three Shred Duck 3

Shred the carrot, celery and scallion into long thin matchstick like pieces.

Three Shred Duck 4

How the meat gets cut will depend on the type of leftovers you have but try and make the same sort of long ‘shreds’ if possible. The breast meat is best for this. Once you have done this, toss the pieces with the flour and set aside after shaking away any excess.

Three Shred Duck 5

Het 1 or 2 cups of oil in a wok and when the oil is shimmering, deep-fry the shreds (ideally in two batches) until they are just getting a little crispy on the surface. Remove from the oil and set aside.

Three Shred Duck 6

Drain off all but 2 tablespoons of oil and the sauté the ginger until it gives off its aroma. Add the celery and carrot and stir-fry until barely softened.

Three Shred Duck 7

Add the scallion and the duck meat and continue to cook until all is heated through and then stir in the sauce mix. When the sauce is bubbling and thickened, plate and serve immediately.

This is nice over rice or noodles….

 

6 Comments Post a comment
  1. This is something to try next time I make Peking duck. Love that you specify to use duck stock, which is what the remaining leftovers of the duck should be used for indeed.

    April 18, 2014
    • I have never been satisfied with my attempts at Peking Duck … must keep trying 🙂

      April 18, 2014
      • Have you tried ‘my’ (Stéphane’s) simple method? It is very easy and gives satisfying results. http://stefangourmet.com/2013/01/26/simple-peking-duck/
        The results were actually better than the more traditional preparation I’ve also tried (but never blogged about), which included using a bicycle pump to pump air under the skin. The blown-up duck was funny sight but didn’t seem to be worth the trouble.

        April 18, 2014
      • I have done substantially similar except that I brushed the honey and seasoning after the boiling water treatment… I must try your way. Also, I think I may have not ever left the duck to dry for long enough…

        April 18, 2014
  2. This looks delicious, and something I may actually be able to manage 😉 I’ll definitely have to give it a try, but celery will be an absolute no-go in my house! I wonder if I could use finely sliced bell peppers instead, or maybe even pak choi, though that would obviously effect the overall texture. Experiments to try I think!

    April 23, 2014

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