Duck Omelette
from Everyday Gourmet with Justine Schofield
Ingredients
½ cup rice bran oil
½ tsp sesame oil
2 x Luv-A-Duck Peking Duck Legs
1 knob grated ginger
6 dried shitake mushrooms, rehydrated and sliced
2 tbs rice bran oil
6 eggs
2 tsp less salt soy sauce
1 handful bean sprouts
Hoisin sauce, garnish
Spring onions, finely sliced
Products used
Method
- Preheat an oven to 180°C and heat up the duck legs in a tray for 15 minutes, allow them to cool slightly, then take the meat off the bones and finely slice.
- In a large non-stick fry pan add rice bran oil and sesame oil.
- Add the duck, ginger and shitake and sauté for a few minutes.
- Remove from the pan. Wipe the pan clean.
- In a bowl, lightly whisk the eggs with the soy sauce.
- Heat the pan and pour in the eggs and swirl in the pan. Allow to set and cook for a few minutes.
- Add the duck mixture and bean sprouts to one side and fold the omelette on it self.
- Flip on the plate and drizzle with hoisin and garnish with spring onions.