Chinese Duck and Garlic Noodles Written Recipe

I make this often and when I say often, properly about once a week, I love Chinese duck and anything with garlic it, this dish does take some time, but if done right the results are worth it. In this recipe we use fresh Linguine, something we've used for decades in the place of fresh noodles, as in rural Somerset, unless you make them, you cannot find them at all.

Serves 2-3 people

Ingredients:

Duck

1 whole frozen duck (defrosted)

5 tbsp veg oil

Noodles

300g fresh linguine

Enough water to cook the linguine

5 finely chopped cloves of garlic

4 chopped spring onions

1/2 tsp salt

1/2 tsp MSG

1 tbsp seasoning sauce

2 tsp dark soy sauce

3 tbsp vegetable oil

Method

1. To a large flat based frying pan, add 5 tbsp veg oil and put onto a medium low heat.

2. Place your defrosted Chinese roast duck (sold in most Chinese supermarkets) into the frying pan, skin side down, now allow the skin to render for 20 minutes, moving the duck halves around the pan every 5 minutes, this make sure the skin cooks evenly.

3. After 20 minutes, turn the duck so that the flesh is now touching the base of the pan, increase the heat to a medium heat, and pan fry the meat until its brown.

4. Now turn the duck back over and reduce the heat back to a medium low heat, and continue to pan fry the skin off, until it super crispy and brown.

5. When the skin is browned it ready to take out the oil and cut up into strips.

6. Now cook off the 300g fresh linguine off using the instructions on the the back of the packet.