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Roast Duck Noodles


Monday, July 02, 2007



This morning we - my son and I - had to make our bi-annual trip to the dentist. I breezed through with just the usual scaling and polishing. The boy was not so fortunate. He had two holes which needed filling. The dentist gave him a temporary filling for the bigger one which has been hurting and we made another appointment to finish off the rest of the job properly.

Just before heading home, we made a pit-stop at the asian store as I needed some duck for tonight's meal of roast duck noodles, Cantonese style.


You don't need to be a brain surgeon for this one. It's all very straightforward - marinating and roasting the duck, blanching the vegetables and noodles and finally, simmering the pouring sauce. Extremely easy but what a satisfying comfort food for the old tummy.

This my version of the pouring sauce. Please note that measurments are a guess-timate, I did it by feel. You should of course adjust all measurments according to your taste buds.



Sauce For Duck Noodles

  • 2 tbsp Lee Kum Kee Peking Duck Sauce

  • 1 tbsp light soya sauce

  • 1-2 tsp Worcestershire sauce

  • 1 tsp sesame oil

  • 1 tbsp peanut or sunflower oil


  • Mix everything together in a sauce pot. Bring to a simmer, adding a little more soya sauce or water if it gets too thick. Pour over noodles, vegetables and sliced duck. Serve with green pickled chilli or red chilli paste.

    Burp!

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    The Dutchess of Cookalot whipped this up at 7:39 pm

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