Roast duck with rice noodles
A recipe from the Good Food collection.
Ingredients
15 g dried shiitake mushrooms
40 g dried black fungus
1 kg Chinese roast duck
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
115 g fresh baby corn, cut in half on the diagonal
2 spring onions, finely sliced
200 g snow peas, cut in half on the diagonal
400 g bok choy, trimmed and cut into 2 cm lengths
100 ml oyster sauce
1 long fresh red chilli, seeded and cut into thin strips
1 tablespoon chopped fresh coriander leaves
1 tablespoon torn fresh Thai basil
400 g fresh rice noodle sheets, cut into 2 cm strips
Method
Step 1
Soak the shiitake and black fungus in boiling water for 20 minutes, or until soft. Drain. Discard the stems from the shiitake and thinly slice the caps. Cut the fungus into bite-size pieces.
Step 2
Remove the meat from the duck and thinly slice. Place the bones in a large saucepan with 2.75 litres water. Bring to the boil over high heat, then reduce the heat and simmer for 30 minutes. Remove any scum on the surface, then strain through a fine sieve.
Step 3
Heat a wok over high heat, add the oils and swirl to coat. Add the garlic and ginger and fry for 30 seconds. Add the duck meat and stir-fry for 1 minute. Add the shiitake, black fungus, corn, spring onion, snow peas and bok choy and stir-fry for 2 minutes. Stir in the oyster sauce, chilli and 1.25 litres stock and simmer for 2 minutes, or until heated through. Stir in the herbs.
Step 4
Cover the noodles with boiling water and soak for 1–2 minutes, or until tender. Separate gently and drain. Divide among the bowls, then ladle the soup on top.
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