Crispy Duck Noodles
All the flavours of your favourite Chinese supper in an easy noodle dish. Using ready-made duck confit is a handy shortcut and makes this very quick to cook.
Hands-on time 15min. Cooking time about 25min. Serves 4
500g pack duck leg confit – we used Waitrose
1tsp Chinese 5 spice
¼tsp Sichuan pepper, finely ground
125ml (4fl oz) hoisin sauce
1tsp runny honey Zest and juice
1 orange 2tsp freshly grated root ginger
2 pak choi, halved lengthways
150g (5oz) dried egg noodles
4 spring onions, shredded lengthways
½ cucumber, halved lengthways, deseeded and sliced into thin strips
1 Preheat the oven to 200°C (180°C fan) mark 6. Remove packaging from duck and put into a large roasting tin. Cover with foil and cook in the oven for 20min.
2 Meanwhile, in a jug, mix together spices, hoisin sauce, honey, orange zest and juice, and ginger. Put pak choi into a heatproof bowl and cover with just-boiled water. Set aside for 2min, then drain.
3 Remove duck from oven. Increase oven temperature to its hottest setting – about 240°C (220°C fan) mark 9. Remove foil and transfer duck legs to a plate. Discard cooking liquor. Loosely shred meat with 2 forks, discarding bones and fat. Return meat to tin, cover with sauce and stir briefly to coat.
4 When oven is up to temperature, return duck to oven for 5-6min, uncovered. The sauce should bubble and begin to turn sticky. Meanwhile, cook noodles according to the pack instructions, then drain.
5 Remove tin from the oven. Add noodles and pak choi, and toss with the duck to coat in the sauce. To serve, scatter with shredded spring onion and cucumber strips. PER SERVING 557cals, 36g protein, 24g fat (7g saturates), 46g carbs (21g total sugars), 5g fibre