Ingredients:
2 duck breasts
pinch sea salt
1 tbsp vegetable oil
1 clove garlic, finely sliced
1cm piece of ginger root, finely sliced
1 bunch of spring onions, finely sliced
200g Chinese greens, sliced
1 packet of fresh egg noodles
1 tbsp oyster sauce
1 tsp soy sauce
Method:
Pre-heat your oven to 210°C (190°C fan/375°F/Gas Mark 5).
Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes until cooked through. Leave to rest for 5 minutes.
Thinly slice the duck and put it to one side.
In a hot wok, heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.
Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck. Sprinkle over the remaining spring onions and serve.
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