Three Shred Duck – 三絲鴨肉
Three Shred Duck – 三絲鴨肉

Three Shred Duck is a great way to use up leftover duck and it derives its name from the fact that the Duck meat is stir-fried with three other shredded ingredients… in this case, Carrot, Scallion and Celery. This very Chinese preparation is actually a good example of the type of stir-fried dish that is usually made to finish up the rest of the meat left after a meal of Peking (Beijing) Duck…


The Ingredients

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

The Method

The Sauce Mixture
The Sauce Mixture

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

The ‘Three Shreds’
The ‘Three Shreds’

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

The Duck Meat in Shreds
The Duck Meat in Shreds

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.

Deep-frying the Duck Meat
Deep-frying the Duck Meat

Heat 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.

Stir-frying the Celery and Carrot
Stir-frying the Celery and Carrot

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.

Finishing the Three Shred Duck
Finishing the Three Shred Duck

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 noodles….

Three Shred Duck – 三絲鴨肉

Need a great way to use up leftover duck? This stir-fried dish blends the shredded duck meat with scallion, celery and carrot in a delicious sauce.
Course: Main Course
Cuisine: Chinese
Author: sybaritica

Ingredients

  • 1/2 lb Leftover Duck meat
  • 1 med. Carrot
  • 1 stalk Celery
  • 1 Scallion
  • 1 Cup Stock Duck preferred, but Chicken is fine.
  • 2 Tbsp Rice Wine
  • 2 Tbsp Soy Sauce
  • 1 tsp Cornstarch
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Flour.

Instructions

  • Mix the cornstarch with a little water to make a smooth paste and then stir in the stock, rice and soy sauce. Set this aside to use as a sauce mix later.
  • Shred the carrot, celery and scallion into long thin matchstick like shreds. Then shred the meat. 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.
  • Heat 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.
  • 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.
  • 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.

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