Smoky Wok

I hope you've all had a good week!  Today's feature is yet another simply stir-fry from my kitchen - Chinese leeks (suin) with savoury waxed duck.  Another extremely easy yet a little different dish perhaps.  Waxed duck is a Chinese delicacy popular during the Lunar New Year and has deep slightly smoky and savoury flavours.  It has been a rather hectic week and as I'm feeling a little under the weather, do excuse the extreme brevity of this post.



Remember to use a Chinese steel wok if you can as the wok hei (wok breath) is extremely important for stir-fries especially such a simple one as this.  If you find waxed duck a little too 'exotic' for your liking, do susbtitute with either chicken or pork.



Have a good weekend! :)


Serving suggestion: with steamed rice

Ingredients:

1 waxed duck leg
1 bundle of Chinese leeks (remove the dry outerparts), sliced at an angle and blanched quickly
4 cloves garlic, minced
Small splash of soy sauce

Method:

Firstly, boil the waxed duck leg for about 15 minutes to remove most of the salt.  Remove and drain.  Allow to cool before slicing.

Heat up your wok until almost smoking.  Add about 2 tablespoons of oil.  Swirl to coat.  Turn heat to low and add garlic.  Fry until aromatic.  Add the waxed duck pieces and stir-fry around.  Add the blanched leeks.  Stir fry to mix.  Add about 5 tablespoons of water.  Cover and allow to simmer quickly for about 3 minutes.  Remove cover and do a taste test.  Add the small splash of soy if required.  Serve hot.