Egg Noodles with Braised Duck, XO Sauce and Slow-Cooked Egg


Preparation info

  • Difficulty


  • Serves


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


Braised Duck

  • 1 whole fresh duck (1.8 kg/4 lb)
  • 6 litres (210 fl oz/24 cups) Chinese masterstock (Essentials)
  • 3 tablespoons oyster sauce

Noodle Sauce

  • 300 ml (10½ fl oz) oyster sauce
  • 2 tablespoons melted duck or goose fat
  • tablespoons Chinkiang black vinegar

The Rest

  • 480 g (1 lb 1 oz) thin egg noodles
  • 4 tablespoons XO sauce (Essentials)
  • 4 slow-cooked eggs (Essentials)
  • 1 telegraph (long) cucumber, seeded, cut into thin matchsticks, to garnish
  • 2 spring onions (scallions), thinly sliced, to garnish
  • 40 coriander (cilantro) leaves, to garnish


Braised Duck

Preheat the oven to 160°C (315°F/Gas 2–3). Wash the duck. Cut the wing tips off and discard, then place the duck in a large ovenproof braising saucepan. Pour in enough masterstock to cover the duck and bring to the boil. Once it has reached a rolling boil, remove from the heat. Put a lid on the saucepan and transfer it to the oven for 3 hours.

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 2 tablespoons of masterstock and use to brush the duck meat. Set aside and keep warm.

Noodle Sauce

In a bowl, whisk all the ingredients until well combined.

The Rest

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 200 ml (7 fl oz) of it to the bowl of noodles. Using tongs or chopsticks, mix the noodles into the sauce and divide between four bowls.

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.