Say om – we’re about to make an omelette!
Adulting can be extremely hard and sometimes, knowing and finding the perfect meal to show off your expertise can be a challenge in itself – before you even start cooking.
Thankfully, Australia’s favourite chef, Manu Feildel, has promised us with a recipe that will up our game on a classics favourite, omelettes. Dashed with an impressive lineup of ingredients to resemble a unique Asian-fusion, Manu Feildel’s Peking Duck Omelette recipe is designed to add that little bit of extra spice into your next night in at home.
So grab your wok and your eggs and let’s get quacking!
Cooking time: 1 hour and 45 minutes | Difficulty: Medium | Servings: 4
INGREDIENTS
For the Broth:
2L water
1 whole Peking duck
Zest of 1 orange
5cm knob of ginger, sliced
2 spring onions
3 cloves of garlic, crushed with the skin on
2 tbsp oyster sauce
1 star anise
1 cinnamon stick
For the Omelette:
6 eggs
1 ½ tbsp palm sugar
1 ½ tbsp fish sauce
2 tbsp peanut oil, for cooking
For the Filling:
2 tbsp peanut oil
14 dried shiitake mushrooms, soaked and sliced
3 garlic cloves, finely chopped
Roasted Peking duck meat (picked off the bone from the broth above)
130g beansprouts
150g snow pea shoots
2 spring onions, julienne
Hoisin sauce, to serve
Crispy shallots, to serve
Coriander leaves, to serve
Long red chilli, to serve
METHOD
To make the Broth:
1. De-bone and shred the peking duck and set the meat aside for the filling.
2. Separate the duck bones and put them in a stockpot. Add in the orange zest, ginger, spring onions, garlic, oyster sauce, star anise and cinnamon stick and fill with the water. Bring the mixture to a boil, then reduce to a simmer and cook for about an hour.
3. Pass the broth through a fine sieve and taste to make sure it is seasoned to taste.
To make the Omelette:
1. Heat the palm sugar and fish sauce in a small saucepan over low heat until the sugar dissolves. Allow the mixture to cool.
2. Crack the eggs into a mixing bowl and whisk in the melted palm sugar and fish sauce.
3. Heat a 24 cm non-stick frying pan over medium heat with ½ a tablespoon of peanut oil and swirl around to coat the base of the pan.
4. Pour in about 80mL (1/3 of a cup) of egg mix and tilt and swirl to spread and cover the base of the pan with the egg mixture.
5. Cook for about 1–1 ½ minutes or until just golden on the bottom and moist on top. Set aside on a plate and repeat steps 4 to 6 with the remainder of the egg mixture.
To make the Filling:
1. Place a wok on high heat and drizzle in the peanut oil. Then add the shiitake mushrooms and garlic. Fry them for 2 minutes or until softened.
2. Add the shredded peking duck and fry for a further 2 ½ minutes.
3. Add the sprouts, spring onions and snow pea sprouts and cook for 30 seconds or until heated through.
To serve:
1. Place the duck filling in the centre of one omelette, then roll to enclose the filling and place in a warm bowl. Repeat with the remaining omelettes.
2. Pour the broth over each omelette equally (100mL), drizzle the hoisin sauce over the top and garnish with coriander, chilli and crispy shallots.
Wanting to try some more of Manu Feildel’s recipes? For some French fusion you cannot look past this easy and authentic French Onion Soup. Or for a delightful dessert, Manu’s Lamington Soufflé recipe will certainly hit the spot.
