I’ve been making Duck Noodles forever.
The recipe is adapted from a Women’s Weekly recipe for Duck Kway Teow, where “kway teow” means “rice noodles” (or if it doesn’t, blame Ask.com).
You can make it in a wok or in a big electric frypan, the electric frypan being useful if you ever have to cook in the spare bedroom for two months because your kitchen has been gutted.
(You may have noticed when you visit that the scent of oyster sauce still lingers around the chest of drawers in your room).
Duck Noodles tastes truly spectacular when you make it with half a roast duck from a Chinese bbq shop, which I can’t do any more because Chinese bbq shops are thin on the ground down here (actually, they’re non-existent).
I use the Luv-a-Duck vacuum packs instead and they work really well, plus they keep in the fridge for months.
Your Grandpa loves Duck Noodles so much, we used to do the 106km-round trip to Denmark (the town, not the country, more’s the pity) to buy the Luv-a-Duck Chinese-style Roast Half Ducks in the supermarket there.
Bloody ridiculous, even for us.
Luckily, you can now get the Luv-a-Duck duck shanks here in Albany, and they’re fine.
If this hadn’t happened, we would’ve had to investigate the wildlife down at Eyre Park.
Yes! The ones you like to feed.
I’ll soon be using Erawan brand dried rice noodles to make this because I can no longer get Wokka vacuum-packed Cantonese flat noodles, which are really quick to prepare AND they actually separate when you pour over boiling water and stir with two forks.
Unfortunately, in keeping with its policy of giving its customers the shits whenever possible, our local Woolies no longer stocks Wokka flat noodles and I’m down to my last packet.
Two words of warning before you go any further: duck farts.
Serves 3 adults
½ roast duck from a Chinese bbq shop
1 Luv-a-Duck Chinese-style Roast Half Duck
1 Luv-a-Duck Chinese-style Roast Duck Shanks (2 per pack)
250g dried rice noodles – medium thickness
1 tbsp oil (peanut or vegetable)
1 bunch spring onions
½ bunch English spinach
2 tbsp (40ml) soy sauce
2 tbsp oyster sauce
2 tsp brown sugar
1 clove garlic, crushed
2 tsp sambal oelek
bunch of chives (optional)
Remove duck meat from bones and slice into smallish bits.
Chop off the top half of the spring onions and put them in the bin. Slice the rest thinly.
Wash the English spinach well and squeeze dry. Bunch the leaves together, roll them up and slice roughly.
Prepare/cook noodles according to packet directions, strain into a colander and rinse under cold running water until cold. Leave them to drain.
Put the soy and oyster sauces, the brown sugar, garlic and sambal oelek into a small bowl and mix well.
Heat the oil in a wok or electric frypan on high heat.
When it’s smoking, add the duck meat and spring onions and stir-fry for a couple of minutes.
Next add the spinach and stir-fry until just wilted.
Lower the heat a little and tip in the noodles and the bowlful of sauce ingredients, stirring everything around until it’s combined and nice and hot.
Ladle into bowls and snip chives over the top. Serve immediately.