Hoisin Duck Stir-Fry

Name: Hoisin Duck Stir-Fry with Egg Noodles and Red Pepper
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 50 Hoisin Sauce; 1 Echalion Shallot; 2 Confit Duck Legs; 25 Soy Sauce; 2 Egg Noodle Nest; 1 Lime; 1 Coriander

with Egg Noodles and Red Pepper

Recipe Development TeamPublished on June 15, 2018

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Fresh, flavoursome and easy to cook, the reasons why we love this 30-minute hoisin duck stir-fry are endless. In this recipe, we’ve used pre-cooked duck confit legs to help you get full on flavour in double quick time - simply shred the meat and add it straight to your veg-filled frying pan. Finish by coating everything with the glossy hoisin sauce and serve piping hot with a sprinkling of fresh coriander. Delicious!

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Hoisin Sauce

Echalion Shallot

Confit Duck Legs

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Lime

Coriander

Nutritional information

Energy (kcal)812 kcal

Energy (kJ)3397 kJ

Fat31 g

of which saturates8 g

Carbohydrate74 g

of which sugars25 g

Protein62 g

Salt6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Strainer

•Mixing Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the core from the pepper and cut into thin slices. Halve, peel and thinly slice the shallot. Roughly chop the coriander (stalks and all). Zest the lime, then cut in half.

When the water is boiling add the noodles and cook until tender but still a little firm, 4 mins. When cooked, drain in a colander, return to the pan and keep to one side. TIP: When the noodles are cooked and drained add a drizzle of oil to coat them, it stops them from sticking together.

Meanwhile, open the packet of confit duck. Scrape off and discard any liquid or fat. Over a mixing bowl, 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.

Heat a splash of oil in a frying pan or wok over high heat. Add the pepper and shallot and fry until beginning to soften, 2-3 mins. Lower the heat to medium and add the shredded duck. Cook until the duck is piping hot, another 3-4 mins.

Add the hoisin sauce and stir well. Add the 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.