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Before you jump to Leftover Duck San Choy Bau recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are many things you can do to become healthy. Not all of them require fancy gym memberships or limited diets. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being clever when you choose your food and activities is where it begins. A good amount of physical activity each day is also important. The numbers on the scale aren’t the only indicator of your health levels. You need to make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to leftover duck san choy bau recipe. You can have leftover duck san choy bau using 12 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Leftover Duck San Choy Bau:

1. Prepare 500 g of duck (breast, leg or both) finly chopped or shredded.
2. Prepare 1 of large carrot (sliced).
3. You need 1 of brown onion (thinly sliced).
4. Use 2 of garlic cloves (diced).
5. Get 1/2 of small capsicum (sliced).
6. Take 1 of small red chilli (optional).
7. Provide of Spring onion (thinly chopped).
8. You need 2 tablespoons of olive oil.
9. You need 1 tin of water chestnuts.
10. You need 4 tablespoons of soy sauce.
11. Provide 3 tablespoons of hoisin sauce.
12. Take 1 of iceberg lettuce (nice and large, with leaves intact).

Instructions to make Leftover Duck San Choy Bau:

1. For this recipe, I would usually use leftover duck from a previous nights roast. Although, You can get some individual duck breast/legs if you don't have left over duck..
2. If you are starting from scratch, pan fry your duck breast to instruction, or oven roast your whole duck..
3. Prepare you lettuce. Do this by gently peeling of outside leaves making sure that you do not split the leaves + that they keep their shape. File down/trim the stalk on individual leaves if required. Once peeled off, rince thoroughly, pat dry and place in the fridge..
4. Start by heating a little oil in you pan. On a low heat, cook your garlic and onions from 6 mins, or unill the onion is translucent..
5. Turn the heat to medium, and add in the carrot and capiscum and cook for a further 5 minutes.stirrong constantly. If you want a bit of heat, now is the time to add you chilli..
6. Check that your carrots are now be a little softer. Add duck and sauces. Stir through vigorously. Add additional soy/hoisin if required + based on taste preference. If using a low sodium soy/hoisin, adjust for salt..
7. Cook, stirring constantly until duck heats up. Turn off flame and stir through your water chestnuts..
8. To serve, spoon mixture into you lettuce cups and top with spring onion..
9. Easy and delicious – and might also make you look a little fancy!.

Toss again and cook off for one more minute before adding the soy mixture. Simmer for another few minutes and then add the cornflour mixture to thicken. Finely chop duck breasts and place in bowl with the pork mince. Knead with your hands until it becomes sticky and the meat binds together. Heat half the oil in a wok on a high heat and when smoking, add the garlic, ginger, Chinese sausage, mustard greens, shiitake mushrooms and water chestnuts and briefly stir fry until fragrant.

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