Roast duck, brussel sprouts and noodles

This recipe calls for half a Chinese roast duck, but why not buy a whole one and some Chinese  pancakes for duck pancakes later in the week?

You'll need

200 gm rice vermicelli 80 ml (⅓ cup) soy sauce, plus extra to taste 80 ml Shaoxing wine 2 tsp brown sugar ½ Chinese roast duck, meat and skin shredded, duck juices reserved 2 tbsp peanut or vegetable oil 30 gm ginger (6cm piece), finely grated 3 spring onions, cut into batons, plus extra thinly sliced to serve 3 garlic cloves, finely chopped 1 long red chilli, finely chopped 2 tsp Madras curry powder 250 gm Brussels sprouts, shaved on a mandolin 100 gm (about 1 punnet) wood-ear mushrooms, torn 2 eggs, beaten with a pinch of salt 1-2 tbsp Chinkiang vinegar, or to taste Coriander (optional), to serve


  • 01
  • Place noodles in a large bowl, cover with boiling water and soak until just softened (45 seconds to 1 minute). Drain in a sieve, tossing occasionally to prevent noodles clumping together.
  • 02
  • Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.
  • 03
  • Heat 1 tbsp oil in a wok over high heat until smoking, add ginger, spring onion batons, garlic, chilli and curry powder, and stir-fry until fragrant (45 seconds to 1 minute). Add Brussels sprouts and mushrooms, stir-fry until just cooked (1-2 minutes), then transfer to a bowl.
  • 04
  • Add remaining oil to wok, add duck meat and stir-fry over high heat to warm through, then add to Brussels sprouts mixture. Add egg to wok, gently scramble (30 seconds to 1 minute), then add duck mixture and stir-fry to combine. Add noodles, stir-fry to heat through, then add vinegar and season to taste with soy sauce. Serve hot scattered with sliced spring onion and coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

July 2017

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