All the flavours of your favourite Chinese takeaway, in an easy noodle dish. Using ready-made duck confit is a handy shortcut, making it a perfect midweek meal option.
This confit duck dish is cooked with pak choi and noodles, and mostly done in the oven so can be left to it's own devices to cook.
Using shop-bought duck leg confit cuts the prep down time to just 15 minutes, making this an easy midweek meal to make.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
557
Ingredients
500g
pack duck leg confit – we used Waitrose
1tsp.
Chinese 5 spice
1/4tsp.
Sichuan pepper, finely ground
125ml
hoisin sauce
1tsp.
runny honey
zest and juice 1 orange
2tsp.
freshly grated root ginger
2
pak choi, halved lengthways
150g
dried egg noodles
4
spring onions, shredded lengthways
1/2
cucumber, halved lengthways, deseeded and sliced into thin strips
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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:
Calories: 557
Fibre: 5 g
Total carbs: 46 g
Sugars: 21 g
Total fat: 24 g
Saturated fat: 7 g
Protein: 36 g
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