Shredded Roast Duck Omelette Recipes

Ingredients :

200g roast duck, deboned and cut into strips

3 dried mushrooms, soaked and shredded

30g chive shoots, cut into 2cm lengths

100g canned bamboo shoots, shredded

2 tbsp oil

1 tsp chopped garlic

4 tbsp oil

Ingredients A (mixed) :

5 eggs, beaten

1 tsp cornflour mixed in 1 tbsp water

dash of pepper and salt to taste

1/2 tsp sesame oil

Put oil and chopped garlic into a bowl and microwave on High for 3 minutes uncovered. Add dried mushrooms, bamboo shoots and mix well. Microwave on High for 90 seconds covered. Remove and mix with roast duck and chive shoots.

Pour ingredients A into roast duck mixture and mix well. Heat browning dish for 6 minutes and add the oil. Pour in egg mixture and stir quickly till half set. Microwave on High for about another 2 minutes till cooked and stir every half a minute to cook evenly. Serve hot with rice or bread.

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