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Thai Style Double Confit Duck Noodles

Thai Style Double Confit Duck Noodles

with Sweet Chilli Garlic Spiced Sauce

Sam RichardsUpdated on October 15, 2026

Get 50% off your first box & Free treats for 2 months!

Get 50% off your first box & Free treats for 2 months!

Calories

:

1265 kcal

Protein

:

111.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Medium Spice

Allergens:

Wheat
Cereals containing gluten
Egg
Molluscs
Soya
Celery
May contain traces of allergens

Try something new with our Thai Style Confit Duck Noodles. Tender and spiced confit duck is served atop noodles which are tossed in a flavoursome combination of oyster, soy and sweet chilli sauces. This taste of a Thai takeaway makes for flavoursome meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

4 unit(s)

Confit British Duck Legs

1 unit(s)

Pak Choi

(May be present: Celery)

160 grams

Green Beans

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 sachet(s)

Chilli Flakes

50 grams

Oyster Sauce

(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

32 grams

Sweet Chilli Sauce

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutrition Values

Energy (kJ)5294 kJ

Energy (kcal)1265 kcal

Fat57.6 g

of which saturates16.5 g

Carbohydrate69.5 g

of which sugars16 g

Dietary Fibre8.9 g

Protein111.8 g

Salt7.4 g

Potassium422.5 mg

Calcium90.9 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Sieve

•Garlic Press

•Medium Saucepan

•Kettle

•Large Frying Pan

Cooking Steps

Roast the Duck

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Cook the Noodles

2

While the duck roasts, boil a full kettle.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Get Frying

3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and green beans. Stir-fry until just soft, 3-4 mins.

Stir in the garlic and chilli flakes (add less if you'd prefer things milder).

Simmer the Sauce

4

Add the oyster sauce, soy sauce, sweet chilli sauce and water for the sauce (see pantry for amount).

Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.

Stir and Combine

5

Once the sauce has thickened, add the cooked noodles to the frying pan. Stir well to combine.

Add a splash of water if you feel it needs it.

Serve

6

Share the noodles and veg between your bowls.

Top with duck legs.

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