Pimp your noodles Chinese-style shredded duck clementine and noodle salad Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pimp your noodles Chinese-style shredded duck clementine and noodle salad By You Magazine - February 21, 2021 Supermarket ‘fakeaway’ cheats never tasted so good. Andrew Hayes-Watkins SERVES 4 TAKES 10-40 minutes (depending on the duck) 2 confit duck legs or 1⁄2 aromatic crispy duck 350g straight-to-wok egg noodles 300g tin clementine or mandarin segments 50g soft salad leaves – pea shoots, lamb’s lettuce, baby spinach, or a mixture 1⁄2 cucumber, deseeded and sliced into half-moons Sharing bag of prawn crackers FOR THE DRESSING 1 tbsp of the juice from the tinned clementine or mandarin segments 100ml hoisin sauce 2 tbsp rice vinegar Black pepper Cook the duck following the packet instructions. Cook the noodles following the packet instructions then drain and cool. Meanwhile, make the dressing. Drain the tinned fruit over a bowl to catch the juices. Put the tablespoon of juice into a jug with the hoisin sauce and rice vinegar. Season with pepper and whisk together. Stir the dressing through the noodles. When the duck is cool enough to handle, shred the meat from the bones in bitesize chunks. You can discard the skin, or shred the crispy bits to use in the salad, too. Use your biggest platter to build the dish, layering the dressed noodles and handfuls of leaves with the duck meat, citrus segments and cucumber. Crunch a couple of handfuls of prawn crackers over the top, and serve the rest on the side. Now buy the book Our recipes are from Pimp Your Noodles by Sarah Cook, which is published by Seven Dials, price £9.99. To order a copy for £8.49 until 7 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved