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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6. Place the duck in a bowl with all marinade ingredients and mix well to coat the duck. Marinate preferably overnight, but anything more than 20 minutes will do.
Heat a dry frying pan until just warm. Place the duck skin-side down and cook until golden brown, 8 to 10 minutes.
Turn up the heat, turn over the duck and cook for a further minute to crisp the outside.
Put it in the oven for 10 to 15 minutes. Slice the duck.
For the noodle soup, pour the chicken stock into a saucepan and bring to a simmer. Then add the Chinese cabbage and the bamboo shoots. Then simply add soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Scatter over the chopped spring onions, bean sprouts. And add the duck. Season to taste with salt and pepper.