Duck Stir-Fried with Bamboo Shoots

Method

1. 1 Boil fresh bamboo shoots with the lid open for 25 minutes, then rinse with cold water and shred them.
2. 2 Boiling bamboo shoots with the lid open allows the toxins to evaporate with the steam; keeping the lid on will leave the bamboo shoots bitter.
3. 3 Marinate the chopped duck pieces with crushed turmeric, chopped lemongrass, and fish sauce for 30 minutes.
4. 4 Fry the duck skin-down for 8 minutes to render the fat, then stir-fry for another 6 minutes.
5. 5 Add the bamboo shoots to the pan and stir-fry in duck fat for 8 minutes until the bamboo shoots absorb the fat and are slightly browned.
6. 6 Pour in 150 ml of water, simmer for 10 minutes until reduced, and mix in perilla leaves, chili peppers, and black pepper when turning off the heat.