Duck with noodles and bamboo shoots Recipe

Duck with noodles and bamboo shoots Recipe

  • 1 duck breast, skin cut criss-cross
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp brown sugar
  • 4 whole tinned bamboo shoots
  • 100g/3½oz rice noodles, uncooked
  • 250ml/8ž fl oz vegetable oil, for frying
  1. Preheat the oven to 200C/400F/Gas 6
  2. Place the duck skin-side down into a frying pan and season with salt and freshly ground black pepper. Cook for 3-4 minutes.
  3. When the duck skin becomes golden, place into the preheated oven for five minutes and cook. Remove and leave to rest.
  4. To make the bamboo shoots, in a small frying pan heat the olive oil with the brown sugar and add the bamboo shoots.
  5. Place into the preheated oven for five minutes.
  6. To make the noodles, heat the oil in a heavy-bottomed saucepan (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the rice noodles into the hot oil. They will puff immediately. Remove and drain on kitchen paper.
  7. To serve place the duck breast on the plate. Add the bamboo shoots around the duck and top with the noodles.
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