- ½ cup yellow rock (or brown) sugar
- 30g master stock spice mix
- 1 cup Lee Kum Kee Premium Soy Sauce
- 5cm piece ginger, peeled and sliced
- 500g baby bok choy, quartered and soaked in cold water to clean
- 4 duck breasts
- Oil for deep frying
- 1 tsp Yeo’s Pure Sesame Oil
- 1 tbsp extra virgin olive oil
- 150g oyster mushrooms
- 2 cloves garlic, crushed
- 3 red chillies, seeded and sliced thinly
- 2 tsp finely chopped ginger
- 1 packet hokkien noodles
- Micro herbs to garnish
- To make master stock, put sugar and spice mix in a muslin sachet, combine soy sauce and ginger with 3 cups (700ml) boiling water and simmer for one hour. Remove sachet. Increase heat, plunge duck into stock, return to boil then reduce heat to simmer and cook for around 10 minutes (15 minutes for quail and 15-20 for spatchcock), turning once half way through. You may need to weight duck down with a heavy saucer to keep it covered by stock. Remove and drain.
- Heat oil to very hot in a deep fryer or deep saucepan. Plunge duck in and deep fry for only 3–4 minutes until mahogany coloured. (Quail and spatchcock can be cooked whole or split open down the back and cooked on barbecue 3 minutes each side.) Rest and slice.
- Heat oils in wok and stir-fry bok choy and mushrooms and cook until almost tender. Add garlic, chilli and ginger and moisten with some of the strained cooking liquid. Cook until tender.
- Cover noodles with boiling water in a large heatproof bowl and drain. Serve noodles with stir-fried Asian greens and oyster mushrooms. Garnish with micro herbs.
Lyndey’s note: good quality master stock spices are available, including Herbie’s. Otherwise mix your own using whole spices tied up in muslin: 2 star anise, 1 tsp cumin seeds, 1 tsp coriander seeds, ½ tsp Sichuan pepper, 3 cloves, 2cm piece of cinnamon quill, 1 dried long red chilli and 1 piece of dried mandarin (or orange) peel.