Ingredients
- 1 tsp Sichuan peppercorns
- 2 clove garlic
- 2cm knob ginger
- 1L chicken stock
- 3 tbsp Chinkiang vinegar
- 2 tbsp soy sauce
- 2-3 tbsp chilli oil
- 1 tsp sesame oil
- 1/2 tsp sugar
- 2 tbsp peanuts
- 1 duck breast
- 2 tsp salt
- 1 tsp black ground pepper
- 1 packet Obap Sweet Potato Noodles
- 1 bunch bok choy
- 3 tbsp preserved mustard of choice (I used xue cai)
- 1 spring onion
- 4 sprigs coriander
Method
- Remove the duck from the fridge and let it come to room temperature as you prepare the other ingredients.
- In a mortar and pestle, grind the peppercorns until they become a fine dust. Add garlic and ginger and grind to create a paste.
- To a pot, add the chicken stock, peppercorn paste, black vinegar, soy sauce, chilli oil, sesame oil, and sugar. Bring to a boil, then let simmer as you prepare the remaining ingredients. Adjust seasonings to taste.
- Toast peanuts in a pan over medium heat until golden. Remove from heat and set aside.
- Score the duck skin in a cross hatch pattern and generously season with salt and black ground pepper. Add the duck skin side down to a cold pan and gradually bring to medium-high heat over 2 minutes. Once at heat, continue to cook skin side down for a further 8 mins. Flip the duck and cook for 4 minutes skin side up. In the last 30 seconds, kiss the thick side of the duck to ensure all edges of the meat have been sealed. Rest for at least 10 minutes before slicing.
- While the duck is resting, add the noodles to the broth and let cook for around 8 minutes, stirring occasionally. Add the bok choy in the last minute and a half to blanch.
- To a bowl, add your noodles, piping hot broth and bok choy and top with your sliced duck. Finish with green onions, coriander and the toasted peanuts, and serve the preserved mustard on the side. Now enjoy your super spicy and deliciously sour glass noodles!
Product used in recipe
- Obap - Sweet Potato Noodles