Crispy Duck & Plum Noodles

• Duck breast(520 g)
• Rice Noodles(320 g)
• Bok Choy(2)
• Shallot(4)
• Garlic(3 cloves)
• Ginger(20 g)
• Duck Sauce(140 g)
• Soy sauce(4 tbsp)
• Fish sauce(1½ tbsp)
• Tamarind paste(20 g)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(½ tbsp)
• Cornflour(1 tbsp)
• Green Onions(3)
• Sesame seeds(12 g)optional
• Bird Eye Chili(1)optional
• Lime(1)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Prep: Pat {Duck breast} dry. Score the skin in a tight crosshatch (don’t cut into the meat), then season all over with {Salt} and {Black pepper}. Thinly slice {Shallot}, mince {Garlic}, grate {Ginger}, slice {Fresh Chili} (optional), and slice {Bok Choy} into bite-size pieces. Thinly slice {Spring Onion}.

   ~15 min

2. 2

   Cook the noodles: Bring a kettle or pot of water to a boil. Soak {Rice Noodles} in hot water until just tender, then drain well.

   ~6 min

3. 3

   Crisp the duck: Heat a large pan over medium heat (no oil needed). Place {Duck breast} skin-side down and cook until the skin is deeply golden and most fat has rendered. Flip and cook briefly on the meat side, then move to a board to rest.

   ~10 min

4. 4

   Build the sauce: Pour off all but about 15ml duck fat from the pan. Add {Vegetable oil} if needed to make up the fat. Add {Shallot}, {Garlic}, {Ginger}, and {Fresh Chili} and cook until fragrant. Stir in {Plum Sauce}, {Soy sauce}, {Fish sauce}, {Honey}, {Tamarind paste}, {Rice Vinegar}, and {Water}.

   ~4 min

5. 5

   Thicken and toss: Mix {Cornstarch} with 30ml cold water (taken from your tap, not from the measured {Water}) until smooth, then stir into the pan. Simmer until glossy and thick. Add {Bok Choy} and cook until just wilted, then toss in the drained {Rice Noodles}. Finish with {Sesame oil}.

   ~5 min

6. 6

   Slice and serve: Slice the rested {Duck breast}. Divide noodles between bowls and top with duck. Scatter over {Spring Onion} and {Sesame seeds}. Serve with {Lime} wedges for squeezing.

   ~5 min