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  • Sauce

  • Omelette

  • Filling


  • Sauce:

  • 1.

    Place the chicken stock, Orange Juice, ginger slices, garlic, chillies, kaffier lime leaves, peppercorns, soy sauce and miso in a saucepan and bring to boil and simmer for 20 mins.

  • 2.

    Strain and pour over filled omlette.

  • Omelette:

  • 1.

    Heat the palm sugar and fish sauce until the sugar dissolves

  • 2.

    Crack eggs into a mixing bowl and whisk in melted palm sugar and fish sauce

  • 3.

    Heat a non-stick frypan with a touch of peanut oil

  • 4.

    Pour in some egg mix, just enough to cover the bottom of the pan and cook until just golden on the bottom and moist on top

  • 5.

    Place omelet flat on a plate to wait for the filling

  • Filling:

  • 1.

    Fry off the mushroom and garlic in peanut oil in a wok

  • 2.

    Add the duck when the mushroom are cooked

  • 3.

    Add the sprouts and snow pea sprouts and cook for 30 seconds

  • 4.

    Place in the centre of the omelet

  • 5.

    Roll the omelet into itself and place in a warm bowl

  • 6.

    Lacle over 100mls of hot duck sauce

  • 7.

    Drizzle the soy over the top

  • 8.

    Place the julieened spring onions on top of the moelet and serve

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Sichuan Duck Omelette.


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Posted by ShonesieReport
1 Strip Fish Sauce??