Peking-style duck with udon noodle soup
Sweet, sticky Peking-style duck with a lovely light broth. You'll need to marinate the meat overnight, but it's worth it.
Ingredients
- Sesame oil15 ml
- Soy Sauce45 ml
- Chicken stock1000 ml
- Rice wine15 ml
- Rice vinegar15 ml
Instructions
9 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.
- 2
Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.
- 3
Turn up the heat, turn over the duck and cook for a further minute until crisp.
- 4
Transfer to the oven and cook for 10-15 minutes.
- 5
Remove from the oven and rest for five minutes, before slicing.
- 6
For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.
- 7
Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.
- 8
Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.
- 9
To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway.
Nutrition
1 serving ≈ 650 g
Nutrition values are estimates. - means data is unavailable.
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