Asian roasted duck with rice noodles
A recipe from the Good Food collection.
Ingredients
1 whole Chinese roast duck
500 g (1 lb ) fresh flat rice noodles (1 cm/½ inch wide)
3½ tablespoons peanut oil
3 small (180 g/6 oz) slender eggplants (aubergines), cut into 1 cm (½ inch) thick slices
2 × 2 cm (¾ × ¾ inch) piece of ginger, julienned
2 small red chillies, finely chopped
4 spring onions (scallions), thinly sliced on the diagonal
3 tablespoons torn basil
1/4 cup (60 ml/2 fl oz) Chinese barbecue sauce
Method
Step 1
Remove the crispy skin and the meat from the duck, discarding the carcass and fat. Finely slice the meat and skin and place in a bowl—there should be at least 350 g (11 oz) of meat.
Step 2
Place the noodles in a heatproof bowl, cover with boiling water and soak briefly. Gently separate the noodles with your hands. Rinse under cold water and drain well.
Step 3
Heat a wok over high heat, add 2½ tablespoons of the peanut oil and swirl to coat the side of the wok. When hot, add the eggplant and stir-fry for 3–4 minutes, or until softened. Transfer to a bowl.
Step 4
Heat the remaining oil in the wok over high heat. Cook the ginger, chilli and spring onion for 30 seconds, stirring constantly. Return the eggplant to the wok. Add the duck, basil and barbecue sauce, and gently toss together for 1–2 minutes, or until heated through. Add the noodles and stir-fry for 1–2 minutes, or until well combined and heated through, taking care not to break up the noodles. Serve immediately.
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