Place noodles in a medium heatproof bowl. Cover with boiling water and let stand for 5 mins. Drain then transfer to a large serving bowl.
In a small bowl, combine lime juice, chili sauce, fish sauce and sugar.
Add 1/2 the shredded duck to noodles along with carrot, spring onions, cabbage, herbs and 1/2 the peanuts. Pour 1/2 the vinaigrette over top and toss gently to combine. Serve topped with remaining duck, peanuts and vinaigrette.
Preheat oven to 350\u00b0F. Place duck in a baking dish, cover with foil and bake for 10 mins, or until warmed through.
Meanwhile, in a dry, nonstick frying pan, toast pancakes in batches over medium heat until browned lightly on both sides. Wrap in foil to keep warm and prevent drying out.
Spread 2 tsp hoisin sauce over each pancake and top with cucumber, onions and warm duck. Roll up to enclose filling.
Sift flour into a bowl. Gradually whisk in milk and egg until smooth.
Heat a small frying pan over high heat. Lightly coat with oil. Add 1 tbsp mixture to pan, swirling to make a thin coating about 4 inches in diameter. Cook for 1-2 mins. Flip over and cook for 30 seconds. Set aside. Repeat with remaining batter, separating each crepe with parchment paper.
For the filling, combine duck with hoisin sauce and plum sauce. Distribute between crepes. Top with cucumber, onions and cilantro. Fold in sides and roll up to serve.
reen onions, 1/3 of duck, 1 tbsp hoisin and a
Stir curry paste in a large saucepan over medium heat until fragrant. Add coconut milk, stock, kaffir lime leaves, fish sauce and lime juice. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add basil leaves, duck, lychees and bamboo shoots. Cook, stirring occasionally, for 5 mins, or until heated through.
Distribute curry between serving bowls and sprinkle with sliced chilies and reserved basil leaves.
For the omelette, heat 1/2 tbsp oil in a wok over high heat. Add eggs, swirling to coat base of pan. Cook for 1-2 mins, until just set. Flip over and cook for another 30 seconds. Remove from pan. Roll up and slice.
Add remaining oil to wok. Stir-fry snow peas, carrot, garlic and chili for 1-2 mins, until tender. Add duck, noodle sauce, soy sauce and oyster sauce. Stir-fry for 2-3 mins, until heated through. Serve topped with green onions and egg rolls.
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
For the duck breasts:
Score the duck on the skin
This recipe yields a succulent roast duck, every morsel of which is
nto the skin of the duck. Place in a roasting pan
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
Remove giblets from inside the duck. Remove the excess fat that
gar called for in this recipe resembles honey.
This and
an large enough to hold duck (roasting pan is good), as
emove the bag from the duck cavity that contains the giblets
eg Celsius.
Prick the duck breasts, put ducks into 2