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Sichuan Duck Omelette

Sichuan Duck Omelette

Serves 4

Ingredients

Sauce

  • 1 L chicken stock
  • 1 cup orange juice
  • 6 Slices Ginger
  • 2 Chilli's cut in half
  • 4 Kaffir lime leaves a squeeze of lime juice alternatively
  • 1 teaspoon miso paste
  • 2 tablespoons Kepac Manis Soy sauce From Indonesia
  • 1 teaspoon Sichuan peppercorns

Omelette

  • 1 tablespoon Palm Sugar
  • 1 Strip Fish sauce
  • 6 Eggs
  • 3 tablespoons Peanut Oil

Filling

  • 1 bulb Garlic
  • 3 tablespoons Peanut Oil
  • 15 shiitake mushrooms sliced
  • 1 Roasted Peking Duck from Chinatown
  • 1½ cups bean shoots chopped roughly
  • 1½ cups snow pea shoots sprouts
  • 4 tablespoons Kecap Manis Soy sauce Sweet - from Indonesia
  • Julienned spring onion for garnish
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Method

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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