Roast Duck Yaki Udon

By Gousto

Jet off to Japan for street food flavours with an indulgent twist. You’ll whip up a speedy veg-packed udon stir-fry before topping it with a crispy roasted duck leg. Drizzle with a rich yaki-style sauce and sprinkle with spring onion to finish.

Ingredients

For 2 people [double for 4]

2 cooked British duck legs
160g carrot, mooli & pink cabbage slaw mix
1 tsp cornflour
15ml mirin
30ml soy sauce
1 spring onion
400g udon noodles
15ml white wine vinegar

You’ll also need

Vegetable oil, sugar, salt, water

Cooking instructions 30 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Separate your duck legs from the white duck fat and duck jelly (you’ll use these in a different part of the recipe!)

Step 2

Add the duck legs to a baking paper-lined baking tray. Put the tray in the oven for 25-30 min or until the duck legs are golden and crispy – this is your roast duck.

Step 3

While the duck is cooking, combine your cornflour with 50ml [65ml] [85ml] warm water in a small bowl – this is your cornflour mixture.

Step 4

Combine your soy sauce and mirin in a small pot with your white wine vinegar, cornflour mixture, white duck fat and duck jelly. Add 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and a pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 4-5 min or until thickened and glossy – this is your yaki sauce. Set aside the yaki sauce for later.

Step 5

Boil a kettle. Trim, then slice your spring onion[s].

Step 6

Once the duck is almost ready, add your udon noodles to a large bowl and cover them with boiled water. Set aside to soak for 1-2 min. Tip: Gently separate the noodles with a fork! Drain the soaked noodles.

Step 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add your mooli slaw mix with the soaked noodles and half the yaki sauce (you’ll use the rest later!) Give everything good mix up and cook for 1 min – this is your yaki udon.

Step 8