- Warm the duck breast in the oven according to the pack instructions. Remove then slice thinly across the breast.
- Cook the noodles in a large saucepan of boiling water for 3 minutes, then drain and set aside.
- Heat vegetable oil in a wok over medium heat and stir fry the garlic, ginger and shallot for one minute. Toss in the broccolini and stir fry for 3 minutes
- Add the peking duck slices, mushrooms and drained noodles to the wok and stir fry for a further 2 minutes.
- Mix the hoisin, soy, Shaoxing, vinegar, sesame oil and caster sugar in a bowl then add to the wok.
- Toss through to ensure all the ingredients are coated with the sauce.
- Then serve hot.
Duck and Oyster Mushroom Chow Mein
Recipe by Jo From Second Helping
Ingredients
- 100gm oyster mushrooms, roughly torn
- 1 peking duck breast fillet (I used Luv a Duck)
- 1 bunch broccolini, chopped in thirds
- 200gm flat egg noodles (chow mein noodles)
- 1 tblsp grated fresh ginger
- 1 tblsp grated fresh garlic
- 2 tblsp hoisin sauce
- 2 tblsp dark soy or mushroom soy sauce
- 1 tsp sesame oil
- ¼ cup Shaoxing wine
- 1 very finely diced shallot
- 1/2 tsp Chinese black vinegar
- 1/2 tsp caster sugar
- 2 tblsp vegetable oil
