Here’s my take on the popular Chinese takeaway dish. The crispier the duck is, the better. Once you have the duck ready you can put this dish together in 5 minutes. If you don’t have the time to cook the duck, I recommend buying pre-cooked confit duck legs for this recipe.
2 duck legs, fat trimmed off
1 cinnamon stick
2 star anise
flat-leaf parsley to garnish
for the noodles
250g rice noodles
1 tablespoon olive oil
2 cloves of garlic, chopped
1 teaspoon peeled and
grated fresh ginger
1 head of bok choi, sliced into rough pieces
3 tablespoons sweet chilli sauce
2 tablespoons low-salt soy sauce
Preheat the oven to 180ºC/350ºF/gas 4.
Place the duck legs in an ovenproof tray and sprinkle with sea salt. Add the cinnamon stick and star anise to the tray and drizzle in the water. Bake for 1 hour and 15 minutes. Remove the duck from the oven, then remove the skin and pick off the meat in strips.
To prepare the noodles, boil a full kettle of water, then place the noodles in a heatproof bowl and cover them with the boiling water. Cover the bowl with cling film and allow to sit for 5 minutes.
Add the oil to a frying pan over a medium to low heat and fry off the garlic, ginger and duck for 3–4 minutes, until crispy and golden. Add the bok choi and cook for another minute over a medium heat.
Uncover the bowl of noodles and drain off the water. Toss the noodles into the pan and add the sweet chilli sauce and soy sauce. Mix, then taste and, if needed, add a small pinch of salt.
Serve in some bowls, garnish with the parsley and tuck right in.