Roasted Duck with Noodle Stuffing

Serves 4-6


Ingredients:

200g somen noodles
1 (2kg) duck
1 tbsp olive oil
1 onion, finely chopped
300g ground chicken
8 fresh shiitake mushrooms, brushed clean and sliced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp palm sugar or brown sugar
1 tbsp dry sherry
¼ cup (60g) canned water chestnuts, finely chopped


Method:

• Cook noodles as directed on package. Drain and allow to cool.
• Preheat oven to 200°C (400°F). Lightly oil roasting pan and place rack in pan.
• Rinse duck and pat dry with paper towels. Trim off excess fat.
• In wok or frying pan over medium-high heat, warm oil. Add onion and cook until softened, about 2 minutes. Add ground chicken, cook, stirring, until meat changes colour, about 5 minutes. Stir in mushrooms, soy and oyster sauces, sugar, sherry and water chestnuts. Cook for 1 minute. Remove from heat and allow to cool. Stir in noodles.
• Spoon stuffing into duck cavity. Secure and truss with kitchen string. Place on rack in prepared pan. Using fork, prick duck skin all over. Bake for 15 minutes. Reduce heat to 180°C (350°F) and cook until juices run clear when skewer is inserted in thigh, about 1 hour. Remove from oven and let stand for about 10 minutes.
• Remove stuffing from duck and place in serving bowl. Carve duck and serve with stuffing.