HOW TO MAKE DUCK AND NOODLES RECIPES

Steps:

• Slice the duck breasts thickly and toss with the grated garlic, ginger, five-spice powder and a little salt and pepper. Stir the oyster sauce, soy sauce and cornflour mixture together in a small bowl. For the noodles, bring a pot of water to the boil. Add the noodles and cook for two minutes less than the suggested time (on the packet instructions). Drain well and immediately toss with a drizzle of sesame oil. Heat a wok or large non-stick frying pan and add a little olive oil. When hot, add the duck fillets and fry over a high heat for one to one and a half minutes until golden brown around the edges but not completely cooked through. Remove to a plate and set aside. Add a little more oil to the pan and tip in the chilli and pak choi. Stir-fry for a minute, then pour in the sauce mixture. Bring to a simmer, then return the duck to the pan and cook for another minute. The sauce should begin to thicken. Add the noodles and spring onions to the pan. Toss over the heat until the noodles are warmed through. Squeeze over a little lime juice and serve immediately, sprinkled withgrated lime zest.

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Season the duck leg with sea salt and black pepper and place in a 5 x 30cm high sided roasting tray. Roast for 1½ hours, or until tender and cooked through.
  3. Transfer the duck to a plate and leave to cool slightly. (At this point you can carefully pour the duck fat from the tray into a clean jar and keep in the fridge for roasting potatoes.)
  4. Place the tray on a medium-high heat, then add 300ml of water and a splash of red wine vinegar. Bring to a simmer, scraping all the lovely sticky bits from the bottom of the pan, and stir through 1 tablespoon of hoisin sauce. Cook the noodles according to the packet instructions, then use tongs to transfer them to the tray and mix well, so they soak up all the lovely juices.
  5. Once the duck is cool enough to handle, shred it from the bone and separate the skin. Add the skin to a dry frying pan on a medium-high heat and fry for 3 to 5 minutes, or until crisp, then set aside. Pop the pan back on the heat and add the shredded duck meat for 2 minutes, then add the remaining hoisin sauce. Cook for 2 further minutes, until crispy and sticky.
  6. Meanwhile, pick the leaves from the herbs, and slice the cucumber, spring onions and sugar snap peas.
  7. Divide the noodles between serving bowls, pouring over any remaining juices. Top with the hoisin duck and crispy skin, with the herbs and crunchy veg alongside and tuck in!