Serves 4
Ingredients:
4 Magills Slow Cooked Chinese Five Spice Duck Legs
800gm Pappardelle or handmade thick noodles
Two shallots
4 tbsp soy sauce
2 tsp Chinese black vinegar
2 tbsp chilli oil
2 tsp Sichuan Pepper
2 large cloves garlic
3 tbsp cooking oil
Optional:
200gm mushrooms of your choice
Bok choy
To serve:
Coriander
Peanuts
Method:
Start by heating your oven to 180 degrees on Fan Bake. Place your duck legs on a tray and pop them in to cook for approx 15-20 mins - or until fully heated through and the skin is nice and crispy.
Pop a pot of salted water on to boil. Once boiling, put your pasta in. If using fresh pasta it will cook much quicker so you can start this process a little later.
While the pasta and duck are cooking, put your soy sauce, black vinegar, chilli oil and crushed Sichuan pepper in a small bowl. Then seperately, finely dice your shallots and garlic.
If you are adding mushrooms and bok choy, prepare and cook these now. Dice mushroom and slice the bok choy lengthwise and lightly fry in a pan.
Once the pasta is cooked, pour the soy sauce mix over and give it a stir. Then immediately heat the 3 tbsp cooking oil in a pan - this will only take a couple of minutes so stay close. Once this is nice and hot, place the fresh shallots and garlic in a pile on the noodles and pour the hot oil over top and mix to combine.