Type of cooking:
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Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :
-4 duck legsMethod: Preheat the oven to 210°C, 425°F, Gas 7.
-1 tsp salt
-225g medium egg noodles
-1 tbsp vegetable oil
-200g Tenderstem broccoli, cut into 6cm
-1 bunch spring onions, chopped
-2 large carrots, peeled and cut into very fine strips
1 clove garlic, crushed
1.25cm (½ ") piece ginger, peeled & finely
2 tbsp soy sauce
1 large orange, juice only
Using a fork, prick the duck all over and lightly rub over 1tsp salt.
Place the duck on a rack over a roasting tin and cook for approx. 1 hour 15 minutes until crisp and
Alternatively, buy Chinese Crispy Duck Legs from the supermarket and follow the pack instructions.
Cook the noodles in boiling water according to the instructions on the packet, then drain, rinse and set to one side.
Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray.
Return the shredded duck to the oven to keep warm.
Meanwhile, in a large wok, heat the oil. Add the Tenderstem broccoli, spring onions, carrots and stir fry for 2 minutes until vegetables are just cooked but still crunchy.
Add the garlic, ginger, soy sauce and orange juice, toss in the noodles. Heat through and season to taste.
To serve, toss the duck through the noodles and pile into four dishes. Scatter over fresh coriander leaves (optional) and serve straight away.