Thu, 27 March 2025
Ingredients:
· 2 Confit Duck legs
· ½ Cucumber, seeded
· 2 tbls rice vinegar
· 1 tbls honey
· 1 orange and 2 tablespoons honey or 3 tbls marmalade
· 2 tbls soy sauce
· 1 lime, zest & juice
· 3 cloves of garlic, minced
· 1 thumb of ginger, minced
· 1 tsp Chinese five spice
· 150g uncooked noodles of choice
· 100g sugar snaps/mange tout/green beans, halved.
· 100g pak choi/spinach/chard/Chinese cabbage, chopped
· 1 carrot, grated
· 1 red chilli (optional), thinly sliced
· 3 scallion, thinly sliced
· 30g cashews, toasted & chopped
· Small bunch coriander
Method:
1. Preheat the oven to 200C.
2. Place duck on a roasting tray and cover with foil. Roast in oven for 15mins.
3. Meanwhile we can quick pickle the cucumber. Slice it in half moons or strips with a peeler.
4. Heat up the rice wine vinegar, 1 tablespoon honey and 2 tablespoons of water in microwave or pan.
5. Add the cucumber to a jar with the vinegar mix. Close the jar, shake and set aside.
6. Next make your dressing and then get your noodles on.
7. Combine your orange/marmalade, soy sauce, lime, garlic, ginger, 5 spice and salt to taste in a bowl and set aside.
8. Cook your noodles according to pack instructions.
9. In the last two minutes of cooking your noodles add in whichever one you are using of the sugar snaps/mange tout/green beans.
10. After 15 mins remove duck from the oven. Discard, or keep in a jar, the excess fat.
11. Shred the duck onto the tray using two forks.
12. Pour over half the dressing and return to the oven without the foil for 10 mins.
13. Now it is time to assemble your noodles. Once drained, return the noodles to the pot as it will keep nice and hot.
14. Add in your chopped pak choi/spinach/chard, carrot, chilli, scallions and the remaining sauce. Toss so it is all combined.
15. Portion out the noodles, top them with the crispy duck and all the extra juices.
16. Garnish with the toasted cashews, pickled cucumber and chopped coriander.
Fri, 15 August 2025
Chef: Maria Harte
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