After 3 hours, the meat should come off the bone easily. Carefully lift out the duck from the braising liquid and set aside to cool. When cool enough to handle (but still warm), remove the skin and pick the meat off the bones.
Mix the oyster sauce with
In a bowl, whisk all the ingredients until well combined.
Blanch the egg noodles in a large saucepan of boiling water for 30 seconds. Drain, then transfer to a large mixing bowl. Give the noodle sauce a quick whisk, then add
Top each bowl with a tablespoon of XO sauce and some braised duck. Crack open an egg on top of each bowl and garnish with cucumber, spring onions and coriander.
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