Jo Pratt's recipe uses raw duck for the stir-fry but we had so much left over from the roast last night, that we used this instead. I started off by cooking some egg noodles and tossing them in sesame oil. Then, the duck shreds were stir-fried in a little oil in a stonkingly hot wok, until crisp and set aside. Then into the pan went a little more oil, spring onions, tiny florets of broccoli and shredded baby spring greens. All is then united in the wok and tossed with a sauce of orange juice and zest, honey, soy, grated garlic and ginger, and served with noodles. Duck noodles, at their very best!
Your recipes all look so delicious!!
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