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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

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

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of