Packed full of fresh veggies with rich and zesty Asian-inspired flavours, our duck pad thai is super easy to whip up on a busy weeknight.
Pad Thai Paste(ContainsGluten, Soya)
Preheat the oven to 200C. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the root and the dark green leafy part from the leek. Quarter lengthways then thinly slice widthways. Zest the lime and cut into quarters. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts. Bring a saucepan of water up to the boil for the noodles.
Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Season with salt and pepper. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up (Don't wash up your pan!) and roast on the top shelf of your oven until cooked, 10-12 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 5 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.
When the water is boiling, add a pinch of salt and the noodles and cook for 4 mins. Drain in a sieve. Meanwhile, carefully pour away some of the duck fat then return the pan to medium-high heat. When hot, add the leek and carrot and stir-fry until starting to soften, 5-6 mins, then add the garlic and cook for a further 1 minute.
Add the noodles, pad thai paste and half the lime zest with a splash of water to the pan with the vegetables. Mix well and cook until everything is piping hot. Taste and add salt and pepper if needed.
Once the duck has cooked and rested, slice it into roughly 1cm thick pieces.
Divide the noodles between plates, top with the sliced duck and scatter over the remaining lime zest and chopped peanuts. Serve with lime wedges. Enjoy!