Time: 15 minutes. Serves: 4


  • ½ cup rice bran oil

  • ½ tsp. sesame oil

  • 2 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


  • 1.

    Preheat an oven to 180C 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.

  • 2.

    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.

  • 3.

    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. Now add the duck mixture and bean sprouts to one side and fold the omelette on it self. Flip on the plate. Drizzle with hoisin and garnish with spring onions.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 298kj
  • Fat Total 28g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 88mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings