Duck Lo Mein

2 duck legs
200g egg noodles
1 handful bean sprouts
1 handful sugar snap peas
¼ sweetheart cabbage, finely sliced
3 spring onions, roughly chopped
3 cloves garlic, chopped
2cm ginger, chopped
1-2 tablespoons vegetable oil

The Braising Sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon brown sugar

The Braising Liquid
200ml Shaoxing rice wine
400ml chicken stock

PREPARATION

1. Bring a pot of water to the boil and blanch the duck legs briefly to remove impurities, then drain well.

COOKING

1. Place the duck legs skin side down in a pan over low heat with a small amount of oil and cook for 2-3 minutes to render the fat and lightly crisp the skin.
2. Add the chopped ginger, garlic and spring onion and cook until the aromatics begin to char slightly and release their fragrance.
3. Stir in hoisin sauce, oyster sauce, brown sugar, light soy sauce and dark soy sauce, scraping the base of the pan so the flavours caramelise around the duck.
4. Pour in the Shaoxing rice wine and bring to a boil, allowing the alcohol to cook off.
5. Add chicken stock until the duck is mostly submerged, then reduce to a gentle simmer and cook uncovered for 45-60 minutes until the duck becomes very tender.
6. Remove the duck and shred the meat from the bone, dipping the meat back into the braising sauce to coat it in flavour.
7. Heat a wok with a little oil and add the egg noodles, tossing lightly so they warm through and develop a light crisp texture.
8. Transfer the noodles to a serving plate to form the base of the dish.
9. Flash fry the cabbage and sugar snap peas in the wok until just tender but still crisp.
10. Arrange the vegetables over the noodles and pile the shredded duck in the centre.
11. Quickly toss the bean sprouts in the hot wok and scatter them over the top before serving.

School of Wok Tips

• Blanching the duck first helps remove impurities and keeps the braising sauce clean.
• Slow braising allows the duck fat to render while keeping the meat tender.
• The braising sauce is strong on its own but perfectly balances the noodles once combined.
• Flash fry vegetables quickly to maintain their natural crunch and freshness.

FAQs

Why blanch the duck before braising?
Blanching removes impurities and helps create a cleaner tasting braising sauce.

Can I use chicken instead of duck?
Yes, chicken legs can be used, but duck provides a richer flavour.

Why cook the noodles separately?
Cooking each component separately keeps the textures distinct and prevents the noodles from becoming soggy.