Braised five-spice duck with shiitake mushrooms, garlic chives and rice noodles

Name: Braised five-spice duck with shiitake mushrooms, garlic chives and rice noodles
Cuisine: Japanese
Ingredients: 3 teaspoons Chinese Five-spice Powder; 1 tablespoon minced ginger; 4 cloves garlic, minced; 1 brown onion, finely sliced; 20 ml fish sauce; 100 ml Duck Stock; 12 fresh water chestnuts, blanched and sliced; 300 g shiitake mushrooms, sliced; 60 ml Sichuan Pepper Oil; 500 g fresh rice noodle sheets; 1.5 kg cooked duck meat; 50 g garlic chives, cut into 2 cm lengths; ½ teaspoon freshly ground black pepper; 3 green onions, finely sliced

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Lovers of the Paramount Five-spice Duck and Shiitake Mushroom Pies will recognise the flavours here, this time translated to a quick-and-easy noodle dish with soft and silky textures. I refer you to the pie recipe for the preparation of the duck meat.

Ingredients

1.5 kg cooked duck meat
500 g fresh rice noodle sheets
60

Australian
Oceania
Asia
Australia
Japan
China
Mediterranean
Pasta

Method

Prepare the duck meat as instructed, discarding skin and bones and shredding meat.
Cut rice noodle sheets into thin strips.
Heat oil in a wok and fry onion over gentle heat, then add garlic and ginger and sauté until lightly coloured. Add five-spice powder and mushrooms and fry until mushrooms have softened.
Add water chestnuts and stock and