Stuffed Duck With Noodles And Ginger Cabbage - cooking recipe

Ingredients

4 None raw prawns, shelled, trimmed, finely diced
6 None shiitake mushrooms, trimmed and chopped
2 tbsp + 1 tsp sunflower oil
1 bunch parsley, finely chopped
100 g sausage meat
2 None duck fillets (approx 700g each)
1/2 head cabbage, trimmed and finely chopped
2 None onions, peeled and finely diced
2 None carrots, peeled and finely diced
250 g celeriac, peeled and finely diced
300 ml chicken stock
1 tsp cumin seeds
2cm piece root ginger, peeled and finely chopped
30 g butter
2-3 tsp light balsamic vinegar
100 g cellophane noodles
1 litre oil for deep frying

Preparation

Preheat oven to 300\u00b0F. Heat 1 tbsp oil in a frying pan. Saute mushrooms for 3-4 mins, season and remove from heat.
In a bowl, combine the ground pork with the mushrooms, the shrimp and 3/4 of the parsley. Score the skin of the duck breasts in a crisscross pattern. Cut a slit in the side of each fillet to form a cavity. Stuff with the shrimp mixture using a teaspoon. Close the cavities with a couple of toothpicks and leave to chill.
Heat 1 tbsp oil in a large saucepan and saute onions, carrots and celeriac for 2-3 mins. Add cabbage and cook for 5 mins more. Add stock, vinegar and cumin, cover and simmer for 15 mins. Add ginger and butter 2 mins before end of cooking. Season.
Heat 1 tsp oil in a nonstick frying pan. Fry duck breasts, skin side down, for 5 mins. Turn breasts and fry for 1 min. Put the breasts on a baking tray and cook in the oven for 15 mins.
Heat 4-5 cups oil in a deep saucepan. Deep fry noodles in batches. As soon as they are crispy, remove from oil with a slotted spoon, drain on paper towels and lightly season with salt.
Remove the duck breasts from oven and arrange on plates with the cabbage mixture and the crispy noodles. Sprinkle with remaining parsley.