Shredded duck & hoisin noodle salad

Name: Shredded duck & hoisin noodle salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 540 g pack Gressingham Half Aromatic Crispy Duck; ½ midi cucumber; 1 large red chilli; 150 ml vegetable oil, plus 1 tsp; 2½ tsp rice wine vinegar; 2 nests medium dried egg noodles

Crispy duck pancakes meet noodles. This will lay to rest your takeaway cravings.

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Serves2
CourseLunch
Prepare5 mins
Cook40 mins
Total time45 mins

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540g pack Gressingham Half Aromatic Crispy Duck
½ midi cucumber
1 large red chilli
150ml vegetable oil, plus 1 tsp
2½ tsp rice wine vinegar
2 nests medium dried egg noodles

Preheat the oven to 220ºC, gas mark 7 and cook the duck according to pack instructions. Meanwhile, cut the cucumber into matchsticks and finely slice the chilli. When the duck is cooked and just cool enough to handle, carefully shred the meat. Set it and the hoisin sauce aside.
Roll up the pancakes and cut into thin strips. Put a small frying pan over a medium heat and add 150ml oil. Once hot, fry the pancake strips, in batches, for 1-2 minutes until golden and crispy. Carefully remove using a metal slotted spoon and drain on kitchen paper, then season with salt.
Put the hoisin sauce in a bowl, add the rice wine vinegar and 1 tsp vegetable oil, then whisk to combine. Cook the noodles for 4 minutes, then drain and stir through the sauce with the cucumber, chilli and shredded duck. Top with the crispy fried pancake strips.

Typical values per serving when made using specific products in recipe