Duck San Choy Bao (火鴨絲生菜包)
- 1 whole Chinese roasted duck + duck sauce from the BBQ shop
- 1/2 small jicama (沙葛), finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 small onion, finely chopped
- 1 iceberg lettuce (cut the core first, then separate the leaves under cold running water)
- Hoisin sauce
- At the BBQ shop, ask them to cut the duck into 4 quarters
- At home, use a knife to separate the meat from the bones. Scrape the subcutaneous fat off the skin, and keep the skin. Then cut everything into small pieces.
- Heat up a little oil (~1 tsp) in the wok and on high heat, fry the onions first (because the duck will have fat). Then add in the carrots and stir. Then add in the rest of the veggies and stir. Add salt to taste and ~4 tsp of the duck sauce (provided by the BBQ shop). Lastly, add in the duck and stir. Transfer to a large container.
- Individually, people can scoop the fillings into a piece of lettuce, add some hoisin sauce, and wrap up the lettuce to eat!
- You can use the rest of the jicama in fried rice
- You can keep the duck bones and neck for congee (boil the bones in a pot of water to make a broth –> skim the fat –> and transfer to the rice/pressure cooker to make the congee)
- We usually deep fry vermicelli (“fun see”) to add to the filling, but to save work, we decided to try using shrimp chips. In my opinion, that isn’t even necessary – the veggies are crispy enough.