Tamarind Duck with Noodles


Asian dishes tend to be quick and easy to do, especially when using a wok. The benefit of the wok is the heat retention and shape allowing food to be cooked in a matter of a couple of minutes. This is a quick and easy dish of duck with a slightly sour tamarind sauce balanced with sweetness from the sugar and classic aromats adding extra flavour.

Tamarind Duck with Noodles
Serves 2
  1. 2 Large Duck breasts, skin on
  2. 5cm Piece of fresh ginger, peeled and sliced into matchsticks
  3. 2 Garlic cloves, peeled and finely sliced
  4. 1 Green chili, de-seeded and finely chopped
  5. 1 Star anise
  6. 50ml Shaoxing rice wine or dry sherry
  7. 25ml Dark soy sauce
  8. 1 tbsp Dark brown sugar
  9. 25ml Tamarind sauce
  10. 125g Medium Chinese noodles
  1. Cook the noodles according to packet instructions and set aside in a bowl of cold water to prevent them sticking.
  2. Season the skin of the duck breast with salt and pepper. Place in a wok skin-side down with the heat turned up to medium. Fry the duck until the breast releases its fat and the skin goes golden brown. Quickly seal the breasts by turning in the pan and set aside on a chopping board. Do not throw away the fat in the wok.
  3. Slice the duck breasts into thin slices and reserve on the chopping board. Turn the wok up to a high heat and add the chilli, ginger and garlic. Stir fry for two minutes or until the vegetables are soft. Add the rice wine and reduce until almost evaporated. Add the duck and stir fry for two minutes.
  4. Add the soy sauce, brown sugar and tamarind. Reduce until the sauce coats the duck. Add the noodles into the pan, toss to coat and serve.
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