Noodle cakes topped with Chinese barbecue duck
A recipe from the Good Food collection.
Ingredients
100 ml (3½ fl oz) soy sauce
2 tablespoons soft brown sugar
3 tablespoons mirin
1 Chinese barbecue duck
375 g (13 oz) dried rice stick noodles (5 mm/¼ inch wide)
1 egg, lightly beaten
2 tablespoons potato flour or cornflour (cornstarch)
1 teaspoon sesame oil
2 tablespoons sesame seeds
extra potato flour or cornflour (cornstarch), for dusting
oil, for deep-frying
2 spring onions (scallions), finely
sliced on the diagonal
Method
Step 1
Put the soy sauce, sugar and mirin in a small saucepan and stir over low heat until the sugar dissolves. Increase the heat to high and boil for 3–4 minutes, or until thickened and syrupy.
Step 2
Remove the legs and wings from the duck. Carefully ease the skin and meat away from the body, discarding any excess fat. Cut into 1 cm (½ inch) thick strips.
Step 3
Put the noodles in a saucepan of boiling water and cook for 2–3 minutes, or until tender. Drain and rinse under cold running water. Drain again and put them on paper towels to absorb any excess water. Cut into 8 cm (3¼ inch) lengths.
Step 4
Combine the noodles with the egg, flour, sesame oil and sesame seeds and toss to coat. Divide the mixture into 16. Coat your palms in potato flour and press each portion very firmly between the palms of your hands to form a compressed flat patty about 6 cm (2½ inches) in diameter. Turn them over to keep them compacted and in shape. Refrigerate until needed.
Step 5
Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the noodles in batches for 3 minutes, or until golden and crisp. Drain on crumpled paper towels. Deep-Fry the duck pieces for 30 seconds to crisp up the skin, and drain on crumpled paper towels. Arrange the duck on the noodle cakes, drizzle with the soy glaze and garnish with the spring onion.
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