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Rice Noodle Pancakes with Roast Duck served with Chilli Mango Relish

Serves 4 - 6 Print Recipe

Ingredients

Rice Noodle Pancakes with Roast Duck served with Chilli Mango Relish
  • 1/2 Chinese roast duck (1.4 kg)
  • 400 g fresh flat rice noodles
  • 2 small red chillies, seeded and finely chopped
  • 3 spring onions, thinly chopped
  • 1 teaspoon peanut oil
  • 1 cup (250 ml) vegetable oil
  • 1/4 cup (60 ml) hoi sin sauce
  • 1 Lebanese cucumber, seeded and julienned
  • 2 spring onions, extra, julienned into 5 cm lengths
  • Fresh coriander leaves, to garnish

Preparation

    1 Preheat the oven to moderate 180 c. Remove the legs and the wings from the duck by twisting the joints away from the body and cutting through the bones. Carefully ease the skin and flesh away from the carcass in one piece, trimming away any excess fat. Place the flesh on a baking tray.

    2 Cut the noodles into 10 cm long pieces. Place in to a large heatproof bowl, cover with boiling water and soak briefly, gently separating with your fingers. Drain, rinse with cold water and drain again. Place the noodles on paper towels to drain away any excess moisture.

    3 Combine the noodles, chilli, spring onion and the peanut oil in a large heavy-based frying pan over high heat. Pour 1/4 cup of the noodle mixture per pancake into the pan and cook for 2 –3 minutes on each side, or until crispy and golden brown. Drain on paper towels. Repeat with the remaining mixture to make 12 pancakes in total.

    4 Meanwhile, roast the duck for 10 minutes, or until the skin is crispy, then cut into 1 cm thick strips. Spread the hoi sin sauce onto each pancake, add some cucumber and spring onion and top with the slices of duck. Drizzle around the chilli mango relish and garnish with the coriander leaves.

  1. Serve with Kookaburra Kackle (Mild Chilli Mango Relish)