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Pulled Hoisin Duck And Sesame Noodles

It's all in the wrist with this wok-sizzled favourite. You'll smother tender confit duck leg in a sweet-salty hoisin sauce, and serve alongside sesame sprinkled wholewheat noodles. Hǎo chī.

35 mins
790kcal
Asian
Pulled Hoisin Duck And Sesame Noodles
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Wholewheat noodle nests (2pcs)
Wholewheat noodle nests (2pcs)
Garlic clove x2
Garlic clove x2
Fresh root ginger (15g)
Fresh root ginger (15g)
Slow cooked duck legs (2pcs)
Slow cooked duck legs (2pcs)
Toasted sesame oil (10ml)
Toasted sesame oil (10ml)
Soy sauce (15ml)
Soy sauce (15ml)
Red chilli
Red chilli
Spring onion x2
Spring onion x2
Hoisin sauce (40g) x2
Hoisin sauce (40g) x2
Toasted sesame seeds (5g)
Toasted sesame seeds (5g)
Spring greens (150g)
Spring greens (150g)

You'll also need

Pepper, Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your duck leg[s] with the white fat and duck jelly to a tin foil-lined baking tray (or two!)

Season with a pinch of salt and pepper then put the tray[s] in the oven for 28 min or until golden and crispy

Step 1
2.

Meanwhile, boil a kettle

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Slice your red chilli[es] into a few chilli rounds (set them aside for garnish) then cut your remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Step 2
3.

While the duck is cooking, add your wholewheat noodles to a large pot, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min or until softened

Drain the soaked noodles, and reserve the pot

Step 3
4.

Wash your spring greens, then pat it dry with kitchen paper

Rip the leaves off, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Trim, then slice your spring onion[s] finely

Step 4
5.

Return the reserved pot to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced spring greens, chopped garlic, chopped ginger and a pinch of salt and cook for 1 min or until starting to wilt

Add a splash of water and cook, covered, for 3-4 min or until completely wilted, then stir in the cooked noodles, half your soy sauce (you'll use the rest later!) and toasted sesame oil – these are your sesame noodles

Step 5
6.

Once the duck leg[s] are golden and crispy, remove the tray[s] from the oven and transfer the duck leg[s] to a clean board

Shred the duck meat apart with two forks (watch out for any bones!) – this technique is known as 'pulling' – this is your pulled duck

Step 6
7.

Combine the pulled duck and your hoisin sauce in a large bowl with the chopped chilli (can't handle the heat? Go easy!) and the remaining soy sauce

Give everything a good mix up – this is your pulled hoisin duck

Step 7
8.

Serve the pulled hoisin duck over the sesame noodles

Garnish with your toasted sesame seeds, reserved chilli rounds (not a fan of spice? Just add a little!) and sliced spring onion

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
790kcal
Energy
44.1g
Fat
63.5g
Carbohydrate
8.5g
Fibre
32.7g
Protein
2.3g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (celery, egg, fish, gluten, mustard, nut, peanut, sesame, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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