This is a great way of using up any leftovers from your roast duck. Check out my Cantonese Roast Duck recipe if you haven’t already. The only leftovers in our house are usually the duck wings and bones. The duck bones I usually make them into a stock for other usage, or use them as a base to cook Chinese rice porridge (congee). Now, duck wings are always great for noodles the next day!
Ingredients (serves 4)
- 4-8 pieces of leftover duck (roast or braised would both work well)
- 500ml stock (best to use the duck bones to make the stock)
- 300g egg noodles (you can also use udon noodles if you prefer)
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 8-10 dried shiitake mushrooms
- 1 clove of garlic (chopped up)
- 1 x 2cm ginger (cut julienne style)
- 1 shallot (chopped up)
- 2 carrots (sliced)
- 250g frozen peas
- Spring onion (for cooking and garnish)
- Coriander leaves (garnish)
- Ground pepper (to taste)
- 1 tsp Sesame oil
- Chillies (to taste)
Preparation before you start is to first soak the dried shiitake mushrooms in hot boiling water for at least 20-30 minutes until they are soft. Don’t throw the water away. I usually add them to the stock for flavouring though I omit the last part of the soaking water that may be gritty. Always wash the mushrooms properly to remove all the grit. Slice them thinly though I like to leave some as whole. My husband and children prefers them thinly sliced.
Chop the garlic and shallots. Julienne the ginger. I like to cut the spring onions thinly (julienne) and soak them in cold water so they curl up nicely for garnish. Slice the carrots thinly.
In a pan, fry up the chopped up garlic and shallots. Once it is golden brown, add in the pieces of leftover duck. Fry for 5-6 minutes.
In another pan, cook the noodles in boiling water. Depending on what type of noodles you are using, cooking time may vary. For egg noodles, I find that 2 minutes is enough. I don’t want to cook them through as they will continue to cook whilst braising in the duck and sauce.
Now, add both types of soy sauce to the duck. Give it a further fry. Add the shiitake mushrooms and carrots. Pour the stock in and bring to a boil. Now, add the noodles and gently simmer. Give it a toss every few minutes. Leave to braise over a low heat for 15 minutes. Add in frozen peas 7 minutes before it’s ready.
Add ground pepper to taste. Serve in a bowl, with chillies, spring onions and coriander leaves to garnish and a drizzle of sesame oil for taste. Enjoy!