Duck sang choy bao

Instructions

1. Preheat the oven to 210ºC.
2. Season the duck skin with a little fine salt, then place, skin-side down into a cold, oven–proof frying pan. Place over medium heat and cook until most of the fat has rendered and the skin is golden and crisp. Turn the breasts so they are skin -side up, transfer the pan to the oven and roast for 6-7 minutes. Take the duck out of the oven, transfer to a wire rack over a tray and stand for 5 minutes. Reserve the duck fat.
3. Meanwhile, combine the honey, brown rice vinegar and half the soy sauce and set aside.
4. Heat a wok over low–medium heat. Add the oil, garlic, ginger and spring onion and stir for 2–3 minutes or until fragrant. Add the carrot and celery and cook for another 2-3 minutes or until lightly softened. Add the shiitake mushrooms and continue to cook until all the vegetables start to caramelise. Add the Shaoxing wine, oyster sauce and remaining soy sauce, then add the chestnuts and reserved duck fat and stir until heated through.
5. Take the skin off the duck and thinly slice. Dice the breast meat, add to the vegetable mixture and toss to combine well. Check the seasoning and adjust if necessary. Serve the duck mixture with the radicchio lettuce cups and the honey soy mixture on the side.