This is a perfect midweek noodle dish. Fresh duck can be used but it also works well with any leftover duck meat you may have. I prefer using tat soi in this recipe as it brings a slightly mustardy flavour which works well with the blend of spices so do try it. If you prefer a sweeter finish then pak choi is ideal.
Ingredients- serves 2
2 duck breasts- cut into thick slices
2cm piece of ginger- grated
1 garlic clove- crushed
1tsp ground five spice
1/2 tsp corn flour dissolved in 2 tbsp water
1 tbsp dark soya sauce
3 tbsp oyster sauce
100g rice noodles
Glug of sesame oil
2 tbsp vegetable or groundnut oil
1 red chilli- finely sliced
3 spring onions- finely sliced
2 heads pak choi or tat soi
Handful of beansprouts
1. Take the slices of duck breast and add the garlic, ginger and five spice mix to it in a bowl to marinade. Leave for a few minutes but you could also do this the night before. Combine the corn flour paste, soya sauce and the oyster sauce in a small dish and set aside. Boil a kettle and pour over the noodles for a couple of minutes, drain and add a little sesame oil to stop the strands from sticking together.
2. Heat 1 tbsp of the oil and heat over a medium/ high heat. Fry the duck slices until seared and the edges start to go golden. Remove with a slotted spoon and set aside. Add the rest of the oil and cook the red chilli and spring onion for a couple of minutes. Add the sauce mixture and cook for a further minute.
3. Add the pak choi or tat soi depending on what you prefer and cook until wilted down. In goes the bean sprouts to give a nice crunch before adding the duck and noodles back into the pan to heat through.
Rich duck and asian spices- a match made in heaven!