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Ingredients
Stir-Fried Hoisin Duck Breast with Noodles and Vegetables
- Ingredients
- 300 grams Wide rice noodle
- salt
- 2 duck legs (à 220 grams)
- 2 Tbsps Hoisin sauce
- 300 grams Napa cabbage
- 2 handfuls Sprout
- 2 Oranges
- 2 Tbsps soy sauce
- 1 tsp five spice powder
- freshly ground peppers
Cook the pasta according to package directions until al dente.
Rinse the duck, pat dry, remove the skin and cut into fine strips. Cut the duck into slices and mix with the hoisin sauce. Rinse the cabbage and cut into strips. Rinse the sprouts and drain. Peel the skin and white pith from the oranges, quarter lengthwise and cut into slices.
Heat the duck skin in a wok or large skillet until the skin is crisp and ahs rendered its fat. Strain the fat through a sieve into a bowl. Add 2 tablespoons duck fat back into the pan and saute the duck meat about 2 minutes, stirring constantly. Remove. Add the cabbage and sauté briefly. Add the drained noodles and saute briefly. Stir in the orange pieces, sprouts duck, soy sauce and five-spice powder and season with pepper. Serve sprinkled with the crispy duck skin.