Crispy duck noodles with vegetables

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Prep time: 10 minutes/Cook time: 30 minutes/Serves: 4

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 a baking tray and roast on the top shelf of your oven 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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