• iamchef

Honey ginger spiced duck with noodles and pak choi

How's everyones week going? Are the Monday blues dragging over a day? Well you'll probably want to make this tonight to cheer yourself up. It might only be Tuesday but I don't care, I will have duck any time of the week, even for breakfast, just you try and stop me. Not only are ducks cute AF, they're also tasty AF, it's a win-win situation, the perfect combination of cute and tasty. I certainly swiped right. Anyway, here's how to make honey ginger spiced duck with noodles and pak choi with a sweet honey soy sauce.

TIME: 1 hour SERVES: 2


For the duck:

2 duck legs

1 teaspoon of Chinese five spice

4 cloves of garlic

1 teaspoon of garlic salt

1 thumb-size chunk of fresh ginger, grated

1 lemon, zested

2 tablespoons of soy sauce

1 red chilli, chopped

2 tablespoons of olive oil

2 tablespoons of sesame oil

2 teaspoons of sesame seeds

For the sauce:

4 teaspoons of honey

4 tablespoons of sesame oil

4 tablespoons of soy sauce

1 thumb-size chunk of ginger, grated

1 red chilli, chopped

2 cloves of garlic, chopped

50ml of water

Everything else:

2 whole pak choi

2 bunches of rice vermicelli noodles

Handful of beansprouts

Handful of baby corn

Handful of mange tout

2 eggs, boiled and halved



1.) Pre-heat the oven to 180 degrees celsius - In a mixing bowl add all of the herbs, spices and oil into a mixing bowl and combine together, this should form a wet paste. Once combined, add the duck legs and massage them with the paste thoroughly ensuring the entire duck leg is coated with the paste. Place in a roasting tray and roast in the oven for 40 minutes.


2.) For the sauce, in a saucepan add the oils, garlic and ginger and sweat on a low heat for three minutes. Once you have done this, proceed to add the honey, soy sauce and water and bring to a boil for one minute. Add some chopped chilli, reduce to a low simmering heat and leave.

Veg & noodles:

3.) Slice the end of the stems from the pak choi and then slice them in half down the middle and set aside. The pak choi literally only takes about a minute in boiling water to cook so will be cooked at the very end Place the baby corn and mang etout in a roasting dish and drizzle with a bit of soy sauce, place in the oven for 15 minutes, time this so they come out with the duck. Bring two saucepans of water to the boil, in one add the pak choi and in the second add your rice noodles. The rice noodles should only take about two minutes to cook as they are so thin so time well with the pak choi. Once cooked. drain and set aside. In a frying pan, add your beansprouts with a little chilli and a drizzle of sesame oil and soy sauce, stir fry for two minutes and set aside.

4.) Remove the duck, baby corn and mange tout from the oven and leave the duck to rest for five minutes. Whilst the duck is resting, begin building your platter in any form you like. I served mine in a skillet. Finally, add the duck legs and drizzle the honey ginger sauce over the dish. Garnish with fresh chilli and parsley and enjoy!

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