Social-Feeds-Cookbook-2016

Duck VegEtable NoODLEs
in a SpIcy PeANut SaUCE
Continued
Method
Preheat oven to 160°C.
Season duck legs generously with salt and pepper, place skin
down in sauté pan. Bring pan to medium – high heat on stove,
cook for 4 to 5 minutes, or until fat has rendered and skin is
golden. Drain excess fat.
Flip legs to skin side up, add 1 cup chicken stock, a quarter
of the coriander stalks and star anise. Cover and place in
pre-heated oven for 1 ½ hours.
Meanwhile, make the peanut sauce. Combine all sauce
ingredients (except water) in blender, plus half a bunch of
coriander leaves reserved from salad, and blitz for 10 seconds.
Taste and adjust if necessary. When you’re satisfied with
flavour, add a small splash of water so that peanut sauce thins
to a pouring consistency and can properly coat the noodles.
Set sauce aside.
With one hour cooking time remaining on duck, start
preparing the vegetables. Bring a large pot of generously
salted water to the boil. Also ready a large bowl of iced water.
Blanch broccolini for 90 seconds until it turns bright green,
and immediately transfer to iced water. Leave to cool, drain
and set aside to dry.
Using a mandolin (don’t forget the hand guard!), julienne
carrots, zucchinis and cucumber (halved to match the length
of zucchini) so that they resemble noodles.
Combine with remaining half bunch of roughly torn
coriander leaves in a large bowl and set aside.
Next, peel broccolini florets down the stalks (you’ll get
beautiful ribbons of broccolini stalks, topped with florets)
and finely slice the remaining stalks. Add to the bowl of
veggie noodles.
After 1 ½ hours, remove duck from the oven, add remaining
stock if the pan is dry, and return duck to oven without lid
for 15 minutes to crisp up the skin.
Remove duck from oven and set aside to cool slightly.
Once duck is cool enough to handle, remove crispy skin,
chop / tear into small pieces and set aside.
Pull meat from bones and shred as desired, discarding any
excess fat or skin.
Combine shredded duck and noodles. Add one quarter of
peanut sauce, toss and repeat until desired consistency and
flavour reached. Some peanut sauce may be left over and can
be refrigerated for up to 5 days.
Serve immediately, garnished with coriander leaves, lime
wedges and crispy duck skin.
Maker’s note
“We love making the best of Victorian
produce and meat, and in this dish both
elements really shine through. Swapping
out carbs for veggies is quite a trend right
now, as health is such a focus, and we
think this dish plays up that trend nicely
while still delivering plenty of flavour.”
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