Duck san choy bow



1/4 cup (60ml) rice bran oil

10cm piece (50g) ginger, peeled and thinly sliced into matchsticks

400g duck breast, fat removed, finely chopped

300g pork mince

2 garlic cloves, thinly sliced

2 star anise

1/3 cup (80ml) Chinese rice wine (Shaoxing)

2 tbs soy sauce

1⁄4 cup (90g) honey

2 cups (500ml) strained orange juice

4 spring onions, trimmed, chopped into 5cm lengths

12 small radicchio leaves

100g snow peas, thinly sliced

1 (120g) Lebanese cucumber, julienned

1 carrot, peeled and finely sliced

1 cup mint leaves


  1. Heat the oil in a small saucepan over medium heat. In batches, add the ginger and cook for 1-2 minutes until golden and crisp. Drain on paper towel and set aside. Reserve oil.
  2. Using your hands, combine the duck and the pork mince in a bowl until the mixture is sticky and is well combined.
  3. Heat 1 tbs of the ginger oil in a large non-stick frying pan over high heat, add the meat mixture and cook for 3-4 minutes until browned and cooked through. Place on a plate, wipe out the pan and return the pan to the heat.
  4. Add the garlic, star anise, rice wine, soy sauce, honey, orange juice and half the spring onion to the pan. Bring to the boil and cook for 12- 15 minutes until the sauce is reduced and thickened. Return the meat mixture to the pan with the remaining spring onion and cook for a further 1-2 minutes until the meat is heated through.
  5.  Place the mix in the radicchio leaves and serve with snow pea, cucumber, carrot, mint and the crisp ginger.