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BREXIT Hoisin Duck Stir-Fry

with Egg Noodles
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
747 kcal
Protein
: 
61.6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

50 grams

Hoisin Sauce

1 unit(s)

Echalion Shallot

150 grams

Green Beans

2 unit(s)

Confit Duck Legs

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Lime

1 bunch(es)

Coriander

Energy (kJ)3124 kJ
Energy (kcal)747 kcal
Fat29.6 g
of which saturates8.5 g
Carbohydrate53.7 g
of which sugars4.7 g
Dietary Fibre7 g
Protein61.6 g
Salt4.6 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Trim the green beans then chop in half. Halve, peel and thinly slice the shallot. Roughly chop the coriander (stalks and all). Zest the lime, then cut in half.

2

When the water is boiling add the noodles and cook for 4 mins. When cooked, drain in a colander, return to the pan (off the heat) and cover with cold water. Keep to one side. TIP: The cold water stops the noodles sticking together or cooking further.

3

Meanwhile, open the packet of confit duck. Scrape off and discard any liquid or fat. Remove the skin with your fingers, then pull the meat from the bones. Discard the bones and skin. Break up the meat with your fingers.

4

Heat a splash of oil in a frying pan or wok over high heat. Add the green beans and shallot and fry until beginning to soften, 3-4 mins. Lower the heat to medium and add the shredded duck. Cook until the duck is piping hot, another 3-4 mins.

5

Add the hoisin sauce and stir well. Add the drained noodles and toss together until all the ingredients are coated in the sauce. Stir in the soy sauce, lime zest, a splash of water and a squeeze of lime juice. Bring to a bubble and cook until everything is piping hot, 1-2 mins.

6

Share the duck stir-fry between you plates and finish with a sprinkling of coriander. Enjoy!

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