Photo: Marina Oliphant
- 1 barbecued duck (from Chinese shop)
- 1 knob ginger, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 1 packet fresh rice rolls*
- 4 tbsp peanut oil (or vegetable oil)
- 8 spring onions, washed and cut into short batons
- 1 packet enoki mushrooms, trimmed of edges
- 1 bunch of spinach, washed, no stalks
- 1/2 bunch coriander, washed and in sprigs
- * These flat sheets of noodles can be found in the refrigerated section of Asian food stores. Pre-cut rice noodles are equally good.
Remove the rib cage and major bones from the duck to allow for easy slicing.
Crush the ginger and garlic together.
In a small bowl, combine the juices from the duck with sesame oil and soy sauce.
Reheat the duck in the oven for about 10-15 minutes on high. Meanwhile, cut the rice rolls into 2.5cm portions, open them out and steam for 5 minutes or until hot and soft.
Add half the peanut oil to a wok on high heat. When it starts to smoke, add half the garlic and ginger paste and the spring onions. Keep the ingredients moving and stir-fry for about 2 minutes; they should be sizzling and fragrant.
Quickly toss through the enoki mushrooms until just wilted and remove to a plate. Heat the wok and remaining peanut oil till smoking hot again. Add the rest of the ginger and garlic and stir-fry briefly before adding the spinach leaves. Stir-fry until wilted, add the sauce mix and the spring onion and mushroom mix and toss. Remove from heat.
To serve, remove duck from oven, cut into small pieces and place on steamed noodles in individual serving bowls, with the stir-fried spinach. Drizzle with any juices from the duck, and garnish with coriander.
- Main Ingredients - Duck, Noodles
- Cuisine - Chinese
- Course - Dinner, Main-course
- Occasion - Family meals, Midweek dinner