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Annie Ko

Five Spiced Duck Leg with Chilli Noodles

An easy to make yet full of oriental flavour quick weekday dish, but smart enough for a special treat too.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 2
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 170'C / gas mark 3.
  2. Pat dry the skin on the duck legs, score the skin with a sharp knife. Rub in sea salt and five spice powder.
  3. 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.
  4. 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.
  5. 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.
  6. Mix the soy sauce, oyster sauce, cornflour and water in a small bowl.
  7. 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.
  8. Put the noodles in, fry for another 2 minutes then pour in the sauce mixture.
  9. Fry for another 2 minutes or until sauce has thickened.
  10. Serve immediately with chopped spring onion sprinkled on top, and put the duck leg on top of your noodles. Enjoy!