Hoisin Pulled Duck Udon and Sweet Chilli Gyozas

Meanwhile, pop the gyozas onto another baking tray and drizzle with oil. Toss to coat. 

Bake on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press). Trim and thinly slice to spring onion.

When the duck has 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Add the pak choi and stir-fry until just soft, 3-4 mins.

Once soft, lower the heat and add half the garlic, half the soy sauce and the honey (see pantry for amount). Stir-fry for 1 min more. 

Transfer to a bowl and cover to keep warm. 

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, once the duck has finished roasting, use two forks to shred the duck as finely as you can. Discard the bones.

Next, add the remaining garlic to the mushrooms and stir-fry, 30 secs.

Add the hoisin, rice vinegar, remaining soy sauce and water for the sauce (see pantry for amount). Bring to the boil.

Stir in the udon noodles. Toss to coat, using a fork to gently separate the noodles. Simmer until piping hot, 1-2 mins.

Stir in the shredded duck until combined and coated. Remove from the heat.

Taste and season with salt and pepper if needed. Add a splash more water if it looks a little dry.