Ready in 35 minutes
Ingredients
Pinch of crushed dried chillies
1/4 tsp Chinese five-spice powder
1/2 tsp sugar
2 large duck breasts, skin removed
2 litres fresh chicken stock, hot
5cm piece fresh ginger, cut into thin strips
2 tsp sunflower oil
200g dried wholewheat noodles (we like Blue Dragon)
1 medium-hot red chilli, deseeded and thinly sliced
Bunch of spring onions, trimmed and thinly sliced on the diagonal
200g beansprouts
4 heads pak choi, roughly chopped
Handful fresh coriander sprigs
Dark soy sauce, to serve
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- Tags: Chinese Duck, Chinese Recipes, Duck, Five Spice, Ginger Noodle, Noodles, Soup
Takes 40 minutes to make, about 1 1/2 hours in the oven, plus drying and overnight chilling
Ingredienst
2 x 1.6kg whole ducks, giblets removed and discarded
4 tbsp clear honey
2 tbsp dark soy sauce
2 tbsp brown sugar
3 tbsp Chinese five-spice
1.5kg floury potatoes, such as
Maris Piper, cut into 3cm dice
Takes 20 minutes to make and about 3½ hours on the hob
Ingredients
About 1.8kg whole duck, cut into 4 (ask your butcher to do this for you)
1½-2 litres home-made or good-quality fresh chicken stock, hot
100ml light soy sauce
75ml Chinese cooking wine
2 tbsp dark soft brown sugar
6 garlic cloves, sliced
1 red chilli, split in half lengthways
5cm piece fresh ginger, sliced
5 star anise
1 cinnamon stick, broken in half
Grated zest of 1 orange
400g-500g dried medium egg noodles
4 pak choi, trimmed and roughly torn
Finely sliced spring onion, fresh coriander and lime wedges, to serve
