Five Spiced Duck Leg with Chilli Noodles
Duck is my favourite type of poultry as they have the most intense flavour you can expect from a bird. I couldn’t eat it everyday, of course, but once in a while it is a very special treat indeed. You can easily get duck legs or duck breasts from any big supermarket now, or if you are lucky enough to have a local butcher I would definitely recommend a butcher instead. Duck is used widely in French and Chinese cooking, so no surprises that these are two of my favourite types of cuisine! Now, this recipe has a very high taste to effort ratio. Meaning the effort you put it is minimal and you get the result of the most delicious outcome! So please give it a try for a special treat.
- 2 duck legs
- 2 cloves of garlic (skinned and flattened with the back of a knife)
- 2 stalks of spring onion (cut into thumb-length)
- 1 teaspoon of fine sea salt
- 2 teaspoons of chinese five spice
- 1 bag of Amoy straight-to-wok noodles
- 1 red chilli (sliced. Deseed if you don't want it too spicy)
- 1 spring onion (cut off the white part, keep. Finely chop the green part)
- 2 slices of ginger (optional)
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of cornflour
- 1 tablespoon of water
- Preheat oven to 170'C / gas mark 3.
- Pat dry the skin on the duck legs, score the skin with a sharp knife. Rub in sea salt and five spice powder.
- Heat a teaspoon of oil in a frying pan, put the duck legs skin side down and cook on medium for 10 minutes, so the fat renders out.
- Scatter the garlic and 2 spring onions In a small roasting tin, put the duck legs on top (skin side up) and roast for an hour.
- Minutes before the duck legs finish cooking, refresh the straight to wok noodles in boiling water for 2 minutes. (They said you can cook them straight in the wok, lie! You can but they stay tangled. So just refresh it with some boiling water to separate them.) Drain.
- Mix the soy sauce, oyster sauce, cornflour and water in a small bowl.
- Heat a tablespoon of oil in a frying pan or wok, when the oil is hot, put your slices of ginger in, the white part of the spring onion and chilli. Fry until fragrant, about 2 minutes.
- Put the noodles in, fry for another 2 minutes then pour in the sauce mixture.
- Fry for another 2 minutes or until sauce has thickened.
- Serve immediately with chopped spring onion sprinkled on top, and put the duck leg on top of your noodles. Enjoy!
You can also make this dish with duck breasts, follow the recipe but just adjust oven time to about 20 minutes, I like it pink in the middle! Slice up before serving.