5 Spice Duck with Noo­dles, Mush­rooms and Asian Greens

Dish - Everyday Dish - - Mains -

Lightly score the skin of the duck and rub the flesh side with the Chi­nese 5 spice and sea salt.

Heat a sauté pan over a low heat and cook the duck, skin side down for 8 min­utes. Turn over and cook for a fur­ther 3–4 min­utes for medium rare duck. Trans­fer to a plate, cover loosely and rest un­til ready to serve.

Veg­eta­bles: Heat both oils in a large saucepan and cook the spring onions and mush­rooms over a high heat for 2 min­utes. Add the gar­lic and ginger and cook for 1 minute then add the stock, soy and hoisin sauces and bring to the boil. Trim the ends off the gai larn, sep­a­rate the leaves and thinly slice any thick stalks. Add to the stock and sim­mer un­til the gai larn is crisp ten­der. Sea­son with salt and pep­per.

Noo­dles: Cook the noo­dles in boiling salted wa­ter un­til ten­der. Drain well.

To serve: Di­vide the noo­dles be­tween 4 warmed, shal­low soup bowls and la­dle over the veg­eta­bles and stock. Slice the duck thinly and ar­range on top with any meat rest­ing juices. Serve im­me­di­ately. Serves 4

Two sin­gle duck breasts will give you about 5 thin slices per serv­ing. For a larger por­tion, cook 3 duck breasts.

Gai larn, hoisin: see Glos­sary page 138

PANTRY NOTE: Fresh egg noo­dles can be found vac­u­umpacked at su­per­mar­kets in the chiller. Or sub­sti­tute dried egg noo­dles, but these will re­quire a slightly longer cook­ing time.

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