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Chinese Duck and Noodle Stir Fry (Chinese Recipes)
https://visualrecipes.com/files/reci...124_image1.jpg Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2 Dinner » Duck » Chinese Ingredients: Duck breasts - with or without skin, it doesn't really matter. Noodles - I'm using some [COLOR=#2B65B0 ! important]<nobr style="font-weight: normal; font-size: 100%; color: rgb(43, 101, 176);" id="itxt_nobr_1_0">rice</nobr>[/COLOR] noodles, any will do Ginger Some vegetables - For me, some peppers and some carrots Garam Masala, Chilli Powder, Tumeric, Cinnamon, Paprika (1 teaspoon of each). Vegetable/Nut Oil - I utilised some sesame oil for frying the meat, and some groundnut oil for the stir fry Soy sauce. Lemon juice/lime juice. Frying Pan. Wok. Small bowl. Couple of plates Tray for the oven An oven, preheated to 500F, or 250 Deg C/Gas Mark 9. |
Step 1: http://www.visualrecipes.com/files/r...124_image3.jpg Place the Garam Masala, Chilli Powder, Tumeric, Cinnamon, and Paprika into the small bowl, and mix them together. |
Step 2: http://www.visualrecipes.com/files/r...124_image4.jpg Cut up your vegetables, and ginger (the ginger needs to be in pretty tiny places), and put them to the side, you don't really have time to cut them up later, so it's a good idea to get it out of the way. Cut them to the size that you like veg in a stir fry to be (for me that's defined by how easy it is to eat it with chop sticks). |
Step 3: http://www.visualrecipes.com/files/r...124_image5.jpg The spice is going to need to coat all of the duck breasts that you have, pour out a reasonable proportion (~half of it for two duck breasts) onto a plate. Take one of the pieces of duck, and roll both sides of it in the spices, until it's completely coated. Repeat for all of the other duck breasts. |
Step 4: http://www.visualrecipes.com/files/r...124_image6.jpg Pour some of your chosen oil into the frying [COLOR=#2B65B0 ! important]<nobr style="font-weight: normal; font-size: 100%; color: rgb(43, 101, 176);" id="itxt_nobr_9_0">pan</nobr>[/COLOR]. Heat the pan up until the oil has just started to smoke. |
Step 5: http://www.visualrecipes.com/files/r...124_image7.jpg Put the pieces of duck into the pan and commence to fry both sides. |
Step 6: http://www.visualrecipes.com/files/r...124_image8.jpg This will probably take between 4 and 5 minutes, make sure to turn the pieces of duck over. The idea is to get the spices to stick to the duck, and begin to get it cooked. |
Step 7: http://www.visualrecipes.com/files/r...124_image9.jpg When the duck's looking like this, it's probably pretty well sealed, and ready for moving to the oven. The duck's going to need to be in the oven for between 7 and 10 minutes, so it's time to start on the stir fry while it cooks. |
Step 8: http://www.visualrecipes.com/files/r...24_image10.jpg Put the rice noodles into the wok, with the chopped veg. Add some [COLOR=#2B65B0 ! important]soy <nobr style="font-weight: normal; font-size: 100%; color: rgb(43, 101, 176);" id="itxt_nobr_15_0">sauce</nobr>[/COLOR], and lemon juice to your personal taste (this'll probably take a little experiementing, just be fairly minimal with both if you're unsure). |
<table border="0" cellpadding="0" cellspacing="1"><tbody><tr><td> Step 9: http://www.visualrecipes.com/files/r...24_image11.jpg Stir fry the vegetables and noodles until the soy sauce looks to be fairly even, whilst allowing the vegetables to remain crunchy. </td></tr></tbody></table> |
Step 10: http://www.visualrecipes.com/files/r...24_image12.jpg Get the duck out of the oven. Using a sharp knife slice it open down the centre horizontally. Check that the meat inside looks cooked properly, you don't want to be eating duck with a raw inside, the picture below isn't so clear, but the duck is the same fleshy pink all the way through: |
If it looks cooked properly, slice the duck into fairly small slices, add to the stir fry, and serve! |
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