Crispy Duck & Plum Noodles

Ingredients

• 520 g Duck breast
• 320 g Rice Noodles
• 300 g Bok Choy
• 120 g Shallot
• 3 clove Garlic
• 20 g Ginger
• 140 g Plum Sauce
• 60 ml Soy sauce
• 20 ml Fish sauce
• 20 g Tamarind paste
• 20 g Honey
• 15 ml Rice Vinegar
• 15 ml Sesame oil
• 80 ml Water
• 10 ml Vegetable oil
• 8 g Cornstarch
• 40 g Spring Onion
• 12 g Sesame seeds(optional)
• 10 g Fresh Chili(optional)
• 1 Lime(optional)
• 4 g Salt
• 1 g Black pepper

Method

1. 1

   Prep: Thinly slice shallot. Finely chop garlic and ginger. Slice bok choy, keeping pale stems and leafy tops separate. Thinly slice spring onion. If using, thinly slice fresh chili. Pat duck breast dry, score the skin in a shallow crosshatch, then slice into 8–10mm strips. Season duck with salt and black pepper.

2. 2

   Mix the plum sauce: whisk Plum Sauce, soy sauce, fish sauce, tamarind paste, honey, rice vinegar, sesame oil, and 60ml water. In a small cup, stir cornstarch with 20ml water until smooth.

3. 3

   Cook noodles: soak or cook Rice Noodles according to pack directions until just tender. Drain well and rinse briefly with warm water so they don’t clump.

4. 4

   Crisp the duck: heat a large wok or wide skillet over medium-high. Add duck strips skin-side down first (no oil needed at first). Cook, stirring occasionally, until the fat renders and the duck is deeply golden and crisp at the edges, 6–8 minutes. Spoon off excess duck fat if there’s a lot, leaving about 15ml in the pan.

5. 5

   Stir-fry aromatics and bok choy: add vegetable oil if the pan looks dry. Add shallot, garlic, and ginger; stir-fry 60–90 seconds. Add bok choy stems and toss 2 minutes, then add bok choy leaves for 1 minute to wilt.

6. 6

   Toss and glaze: add drained noodles and the plum sauce. Toss hard for 1 minute. Stir the cornstarch slurry again, pour it in, and toss 1–2 minutes until the sauce turns glossy and clings to the noodles and duck. Taste and adjust with a squeeze of lime if using.