For the duck stock

  • 1 Whole Gressingham Duck
  • 140ml Chinese rice wine or dry sherry
  • 5 tbsp light soy sauce
  • 5 tbsp hoisin sauce
  • 3 cloves of garlic, crushed
  • 2 thumb-sized pieces of root ginger, sliced
  • 2 tsp Chinese five spice
  • 2 tbsp sugar

For the noodles

  • 250g egg noodles
  • 1 tbsp sesame oil
  • 1 small red pepper, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 spring onions, finely sliced
  • 1 tbsp light soy sauce

For the garnish

  • 1 cucumber, peeled and cut into ribbons
  • 2 spring onions, finely sliced


  1. Preheat your oven to 180°c or 160°c fan. Remove the duck from its packaging, pat dry and if there are giblets in the cavity, remove them. Place the duck into a large saucepan and cover with cold water. Bring to the boil and simmer for about 20 minutes.
  2. Carefully transfer the duck into a large deep sided roasting tray. Measure out 600ml of the poaching water in a large jug then stir in all the duck stock ingredients. Ladle this stock over the duck in the roasting tin. Loosely cover with foil and place in the preheated oven.
  3. Cook for 1 hour 30 minutes, turning and basting the duck every 30 minutes. If the duck is not tender after this time, keep roasting but check every 15 minutes until the leg bones pull away easily. Remove the duck from the oven and leave it to rest while you prepare the noodles.
  4. Cook the noodles according to the instructions on the packet. Drain and set aside. Place a wok or non-stick frying pan on a medium to high heat and add the sesame oil, followed by the red pepper, garlic and spring onion. Stir fry for 30 seconds then add the cooked noodles. Stir fry for another 30 seconds then add the soy sauce. Fry for a final 2 minutes, then it’s ready to serve.
  5. Place the roasted duck onto a platter, surround it with the noodles and then garnish with the remaining spring onion and the cucumber ribbons. Shred the duck meat off the bones with two forks and help yourselves to this delicious Chinese classic.