This recipe calls for half a Chinese roast duck, but why not buy a whole one and some Chinese pancakes for duck pancakes later in the week?

Ingredients

200 gm rice vermicelli

80 ml (⅓ cup) soy sauce, plus extra to taste

80 ml Shaoxing wine

2 tsp brown sugar

½ Chinese roast duck, meat and skin shredded, duck juices reserved

2 tbsp peanut or vegetable oil

30 gm ginger (6cm piece), finely grated

3 spring onions, cut into batons, plus extra thinly sliced to serve

3 garlic cloves, finely chopped

1 long red chilli, finely chopped

2 tsp Madras curry powder

250 gm Brussels sprouts, shaved on a mandolin

100 gm wood-ear mushrooms, torn (about 1 punnet)

2 eggs, beaten with a pinch of salt

1-2 tbsp Chinkiang vinegar, or to taste

Coriander (optional), to serve

Method

1.Place noodles in a large bowl, cover with boiling water and soak until just softened (45 seconds to 1 minute). Drain in a sieve, tossing occasionally to prevent noodles clumping together.

2.Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.

3.Heat 1 tbsp oil in a wok over high heat until smoking, add ginger, spring onion batons, garlic, chilli and curry powder, and stir-fry until fragrant (45 seconds to 1 minute). Add Brussels sprouts and mushrooms, stir-fry until just cooked (1-2 minutes), then transfer to a bowl.

4.Add remaining oil to wok, add duck meat and stir-fry over high heat to warm through, then add to Brussels sprouts mixture. Add egg to wok, gently scramble (30 seconds to 1 minute), then add duck mixture and stir-fry to combine. Add noodles, stir-fry to heat through, then add vinegar and season to taste with soy sauce. Serve hot scattered with sliced spring onion and coriander.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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