CHINESE-STYLE SHREDDED DUCK, CLEMENTINE AND NOODLE SALAD

Supermarket ‘fakeaway’ cheats never tasted so good.

SERVES TAKES

4

10-40 minutes (depending on the duck)

2 confit duck legs or ½ aromatic crispy duck

350g straight-to-wok egg noodles

300g tin clementine or mandarin segments

50g soft salad leaves – pea shoots, lamb’s lettuce, baby spinach, or a mixture ½ cucumber, deseeded and sliced into half-moons sharing bag of prawn crackers

FOR THE DRESSING

1 tbsp of the juice from the tinned clementine or mandarin segments

100ml hoisin sauce

2 tbsp rice vinegar black pepper

Cook the duck following the packet instructions.

Cook the noodles following the packet instructions then drain and cool.

Meanwhile, make the dressing. Drain the tinned fruit over a bowl to catch the juices. Put the tablespoon of juice into a jug with the hoisin sauce and rice vinegar. Season with pepper and whisk together. Stir the dressing through the noodles.

When the duck is cool enough to handle, shred the meat from the bones in bitesize chunks. You can discard the skin, or shred the crispy bits to use in the salad, too.

Use your biggest platter to build the dish, layering the dressed noodles and handfuls of leaves with the duck meat, citrus segments and cucumber.

Crunch a couple of handfuls of prawn crackers over the top, and serve the rest on the side.

HHHHHH1 litre sunflower oil, for deepfrying

150g fresh or straight-to-wok medium egg noodles

350g round shallots, peeled and trimmed

125g crunchy peanut butter 2 tbsp tomato purée

2 balls stem ginger, grated, plus 1 tbsp of the syrup

2 tbsp light soy sauce

2 tbsp lime juice

150ml coconut cream

800g hunk sweet pumpkin (eg, delica or crown prince) or butternut squash, peeled, deseeded and cut into big chunks

100g spinach leaves salt and pepper

¼ tsp red pepper powder or chilli flakes, to serve

FOR THE CORIANDER RELISH small bunch of coriander 3 tbsp lime juice

1 tbsp water

1 tbsp sunflower oil

Fill a high-sided wok or saucepan with oil to a depth of 8cm-10cm. When a cube of bread dropped in the oil immediately starts bubbling

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