Stir Fried XO U.S. Duck Wrapped in Grilled Eggplant

Recipe & photo courtesy of Chef Eric Teo

Serves 7

Ingredients
1 duck breast, remove skin
2 tbsp olive oil
1 large eggplant, sliced lengthwise
1 pinch sea salt
50g fresh shimeji mushroom, trim off bottom
50g carrot, julienned
¼ red bell pepper, sliced thinly
1 stalk spring onion, sliced thinly

Marinade
3 tbsp XO sauce, scallop flavour
1 tbsp light soya sauce
Dash of white pepper

Method

1. Slice duck breast thinly and marinate with 2 tbsp XO sauce, light soya sauce and pepper. Set aside.
2. On a hot griller, cook eggplant on both sides with a little olive oil till soft. Season with a pinch of sea salt. Set aside.
3. Heat up frying pan with 1 tbsp olive oil and fry duck slices over medium high heat for 1 min till cooked.
4. Add mushrooms, carrot and red pepper. Continue to cook for 1 min over high heat. Add spring onion and toss well.
5. Spread ingredients evenly on one end of grilled eggplant and roll up. Garnish with remaining XO sauce. Serve.

Nutrient Analysis Per Serving: Energy 224kcal, Total Fat 9g, Sat Fat 2g, Cholesterol 58mg, Carbohydrate 5g, Protein 30g, Fibre 2.5g, Sodium 725mg