Fri, 22 September 2017
Ingredients:
2 duck legs, fat trimmed off
Sea Salt
1 cinnamon stick
2 star anise
100ml water
Flat-leaf parsley to garnish
For the Noodles:
250g rice noodles
1 tbsp of olive oil
2 cloves of garlic, chopped
1 teaspoon peeled and grated fresh ginger
1 head of bok choi, sliced into rough pieces
3 tbsp sweet chili sauce
2 tbsp low-salt soy sauce
Method:
1. Pre-heat the oven to 180⁰/gas 4.
2. Place the duck legs in an ovenproof tray and sprinkle with sea salt. Add the cinnamon stick and star anise to the tray and drizzle in the water. Bake for 1hr 15mins. Remove the duck from the oven, and then remove the skin and pick off the meat in strips.
3. To prepare the noodles, boil a full kettle of water, then place the noodles in a heatproof bowl and cover them with the boiling water. Cover the bowl with cling film and allow to sit for 5mins.
4. Add the oil to a frying pan over a medium to low heat and fry off the garlic, ginger and duck for 3-4mins, until crispy and golden. Add the bok choi and cook for another min ovwer a medium, heat.
5. Uncover the bowl of noodles and drain off the water. Toss the noodles into the pan and add the sweet chili sauce and soy sauce. Mix, then taste andm, if needed, add a small pinch of salt.
6. Serve in some bowls, garnish with the parsley and tuck right in.
