CRISPY DUCK NOODLES

Serves 2 Ingredients

2 duck legs, fat trimmed off

Sea salt

1 cinnamon stick

2 star anise

100ml water

Flat-leaf parsley to garnish for the noodles

250g rice noodles

1 tbsp olive oil

2 cloves of garlic, chopped

1 tsp peeled and grated fresh ginger 1 head of bok choi, sliced into rough pieces

3 tbsps sweet chilli sauce

2 tbsps low-salt soy sauce

Method

1. Preheat the oven to 180ºC/350ºF/ gas 4.

2. Place the duck legs in an oven-proof tray and sprinkle with sea salt.

3. Add the cinnamon stick and star anise to the tray and drizzle in the water. Bake for 1 hour and 15 minutes.

4. Remove the duck from the oven, then remove the skin.

5. To prepare the noodles, boil a full kettle of water, then place the noodles in a heatproof bowl and cover them with the boiling water.

6. Cover the bowl with cling film and allow to sit for 5 minutes.

7. Add the oil to a frying pan over a medium to low heat and fry off the garlic, ginger and duck for 3–4 minutes, until crispy and golden. Add the bok choi and cook for 1 more minute over a medium heat.

8. Uncover the bowl of noodles and drain off the water. Toss the noodles into the pan and add the sweet chilli sauce and soy sauce. Mix, then taste and, if needed, add a small pinch of salt.

9. Serve in some bowls, garnish with the parsley.