Broccoli gingered noodles with crispy duck

In this broccoli gingered noodles with crispy duck recipe, you’ll get best results if you roast your own duck. But if you’re short on time, buy Chinese crispy duck legs from the supermarket and follow the pack instructions. Alternatively, these yummy noodles can be served with grilled tuna, griddled chicken or simply on their own with an addition of toasted sesame seeds.

Ingredients (serves 4)

4 duck legs

1 tsp salt

225g medium egg noodles

1 tbsp vegetable oil

200g Tenderstem broccoli, cut into 6cm strips

1 bunch of spring onions, chopped

2 large carrots, peeled and cut into very fine strips

1 clove of garlic, crushed

1.25cm piece ginger, peeled and finely chopped

2 tbsp soy sauce

1 large orange, juice only

Method

Preheat the oven to 210°C. Using a fork, prick the duck all over and lightly rub over 1 teaspoon of salt. Place the duck on a rack over a roasting tin and cook for approximately 1 hour 15 minutes, until crisp and cooked.

Cook the noodles in boiling water according to the instructions on the packet, then drain, rinse and set to one side.

Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray. Return the shredded duck to the oven to keep warm.

Meanwhile, in a large wok, heat the oil. Add the Tenderstem broccoli, spring onions and carrots, and stir-fry for 2 minutes until vegetables are just cooked but still crunchy. Add the garlic, ginger, soy sauce and orange juice, then toss in the noodles. Heat through and season to taste.

To serve, toss the duck through the noodles and pile into four dishes. Scatter over fresh coriander leaves (optional) and serve straight away.

Tenderstem has teamed up with international TV chef and cookery author Ching He Huang to create a delicious Chinese-inspired recipe that brings the fusion of Tenderstem’s heritage to life.

For more recipes please visit tenderstem.co.uk.

Photograph by Lesley Waters.