Hoisin Pulled Duck Udon Noodles and Sweet Chilli Gyozas
with Stir-fried Soy-Garlic Pak Choi, Mushrooms and Sesame
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.
Ingredients
2 unit(s)
Confit Duck Legs
10 unit(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
2 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Sliced Mushrooms
96 grams
Hoisin Sauce
(Contains Soya)
15 milliliter(s)
Rice Vinegar
220 grams
Udon Noodles
(Contains Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
48 grams
Sweet Chilli Sauce
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
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).
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 and half the soy sauce, stir-fry 1 min more.
Pop in a bowl and cover to keep warm. Wipe out the pan.
5 mins before everything's ready, heat a drizzle of oil in the (now empty) pan on high heat.
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 in the hoisin, rice vinegar, remaining soy sauce and water for the sauce (see pantry for amount). Bring to a boil.
Stir in the udon noodles to the pan. 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.
Taste and season with salt and pepper if you feel it needs it. Add a splash more water if it looks a little dry.
When everything's ready, share the pulled duck hoisin noodles between serving bowls. Sprinkle over the sesame seeds.
Serve the crispy gyozas and soy-garlic pak choi on separate plates. Pop the sweet chilli in a small bowl alongside the gyozas for dipping to finish.
Enjoy!
