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

Name: Egg Noodles with Braised Duck, XO Sauce and Slow-Cooked Egg
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 tablespoons melted duck or goose fat; 300 ml (10½ fl oz) oyster sauce; 40 coriander (cilantro) leaves, to garnish; 3 tablespoons oyster sauce; 1 whole fresh duck (1.8 kg/4 lb); 1 telegraph (long) cucumber, seeded, cut into thin matchsticks, to garnish; 480 g (1 lb 1 oz) thin egg noodles; 4 slow-cooked eggs (Essentials); 1½ tablespoons Chinkiang black vinegar; 2 spring onions (scallions), thinly sliced, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Ingredients

Braised Duck

1 whole fresh duck (1.8 kg/4 lb)
6 litres

Asia
Main course
Starter

Method

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 re