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Duck Lo Mein

Prep: 15 mins

Cook: 1 hour

Savoury braised shredded duck with fresh vegetables and crisped egg noodles.

  • 2 duck legs

  • 1 bag fresh egg noodles

  • ginger

  • garlic

  • spring onion

The Sauce

  • 4 tbsp dark soy

  • 3 tbsp hoisin sauce

  • 2 tbsp light soy

  • 2 tbsp brown sugar

  • 1 tbsp oyster sauce

  • 150ml shaoxing rice wine

  • 300-400ml fresh chicken stock

  • 1 Sweetheart cabbage

  • 100g sugar snaps

  • 100g beansprouts

Preparation

  • Soak the noodles in boiling water for 2-4 minutes and then leave them out to dry on a clean tea towel. Roughly chop your ginger, garlic and spring onion.

  • Chop your sugar snaps and cabbage and place on a wok clock, along with the whole beansprouts.

Cooking

  • Fill a large pot with water and bring to a boil, then blanch the duck legs to get rid of any fatty impurities.

  • Now place the duck legs, skin down, into a pan on low heat to draw out the fat for 3-4 minutes.

  • Add a little oil to help the process. Next add the ginger, garlic and spring onion and cook until the duck forms a crisp outer edge and the ginger, garlic and spring onion are lightly charred. One by one, add the hoisin, then oyster sauce, then brown sugar, light soy and dark soy. The sweeter sauces will start to caramelize on the base of the pan, scrape all the sticky sauce off the bottom and keep stirring for 2-3 minutes.

  • Now add the shaoxing rice wine and bring to boil. Then add the rest of the stock, covering the duck. Bring that to a boil again and then turn down the heat and simmer for 45 minutes, to an hour.

  • After an hour take the duck out and shred it, then put the meat back into the sauce to soak up the juices.

  • Cover the base of a wok with oil and bring it up to a smoking heat. Add the noodles and toss through to crisp lightly. Once they are heated through, remove and place them in a serving dish. Bring the wok back up to a high heat with additional oil, and add the cabbage. -

  • Flash fry for a minute and then place on top of the noodles. Flash fry the sugar snaps and place on top of the cabbage. Finally top the noddles, cabbage and sugar snaps with the duck, and flash fry the bean sprouts to top off the dish.

How To Make Duck Lo Mein

INSPIRED BY OUR TIPS AND RECIPES?

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  • 2 duck legs

  • 1 bag fresh egg noodles

  • ginger

  • garlic

  • spring onion

The Sauce

  • 4 tbsp dark soy

  • 3 tbsp hoisin sauce

  • 2 tbsp light soy

  • 2 tbsp brown sugar

  • 1 tbsp oyster sauce

  • 150ml shaoxing rice wine

  • 300-400ml fresh chicken stock

  • 1 Sweetheart cabbage

  • 100g sugar snaps

  • 100g beansprouts


Preparation

  • Soak the noodles in boiling water for 2-4 minutes and then leave them out to dry on a clean tea towel. Roughly chop your ginger, garlic and spring onion.

  • Chop your sugar snaps and cabbage and place on a wok clock, along with the whole beansprouts.

Cooking

  • Fill a large pot with water and bring to a boil, then blanch the duck legs to get rid of any fatty impurities.

  • Now place the duck legs, skin down, into a pan on low heat to draw out the fat for 3-4 minutes.

  • Add a little oil to help the process. Next add the ginger, garlic and spring onion and cook until the duck forms a crisp outer edge and the ginger, garlic and spring onion are lightly charred. One by one, add the hoisin, then oyster sauce, then brown sugar, light soy and dark soy. The sweeter sauces will start to caramelize on the base of the pan, scrape all the sticky sauce off the bottom and keep stirring for 2-3 minutes.

  • Now add the shaoxing rice wine and bring to boil. Then add the rest of the stock, covering the duck. Bring that to a boil again and then turn down the heat and simmer for 45 minutes, to an hour.

  • After an hour take the duck out and shred it, then put the meat back into the sauce to soak up the juices.

  • Cover the base of a wok with oil and bring it up to a smoking heat. Add the noodles and toss through to crisp lightly. Once they are heated through, remove and place them in a serving dish. Bring the wok back up to a high heat with additional oil, and add the cabbage. -

  • Flash fry for a minute and then place on top of the noodles. Flash fry the sugar snaps and place on top of the cabbage. Finally top the noddles, cabbage and sugar snaps with the duck, and flash fry the bean sprouts to top off the dish.

How To Make Duck Lo Mein

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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