The ginger really compliments the flavour of the duck

A quick and simple supper idea

Serves 4

4 duck legs
1 tsp salt
225g medium egg noodles
1 tbsp vegetable oil
200g Tenderstem broccoli, cut into 6cm strips
1 bunch spring onions, chopped
2 large carrots, peeled and cut into very fine strips
1 clove garlic, crushed
1.25cm piece ginger, peeled & finely chopped
2 tbsp soy sauce
1 large orange, juice only

1. Preheat the oven to 210°C, 425°F, Gas 7.
2. Using a fork, prick the duck all over and lightly rub over 1tsp salt. Place the duck on a rack over a roasting tin and cook for approx. 1 hour 15 minutes until crisp and cooked.  Alternatively, buy Chinese Crispy Duck Legs from the supermarket and follow the pack instructions.
3. Cook the noodles in boiling water according to the instructions on the packet, then drain, rinse and set to one side.
4. Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray. Return the shredded duck to the oven to keep warm.
5. Meanwhile, in a large wok, heat the oil. Add the Tenderstem broccoli, spring onions, carrots and stir fry for 2 minutes until vegetables are just cooked but still crunchy. Add the garlic, ginger, soy sauce and orange juice, toss in the noodles. Heat through and season to taste.
6. To serve, toss the duck through the noodles and pile into four dishes. Scatter over fresh coriander leaves (optional) and serve straight away.
7. These delicious Tenderstem broccoli noodles can be served with grilled tuna, griddled chicken or simply on their own with an addition of toasted sesame seeds.