Ingredients
300g Duck leg
2 Tbsp Red wine vinegar
2 Tbsp Hoisin sauce
150g Medium egg noodles
1/2 bunch (15g) Mint
1/2 bunch (15g) Coriander
1/4 (160g) Cucumber
4 Spring onions, sliced
160g Sugar snap peas, sliced
Method
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Roast the duck: Heat the oven to 180°C. Season the duck and roast in a small tray for 1½ hours, until tender. Set aside to cool.
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Make the noodle base: Set the tray over medium high heat. Add 300ml water and a splash of red wine vinegar, scraping up the sticky bits. Stir in 1 tbsp hoisin. Cook the noodles, then transfer them straight into the tray to soak up the sauce.
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Crisp the duck: Shred the meat, keeping the skin separate. Fry the skin in a dry pan until crisp, then set aside. Add the shredded meat to the pan with the remaining hoisin and cook until sticky and caramelised.
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Prep the greens: Pick the herbs and slice the cucumber, spring onions, and sugar snaps.
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Serve: Divide the noodles into bowls, spoon over the juices, and top with the crispy duck and crackling. Add the herbs and crunchy veg on the side.
