160 ml (2 3/4 fl oz) freshly squeezed orange juice
200 ml (3 1/2 fl oz) water
2 tsp crushed garlic
1 tsp finely chopped root ginger
2 star anise
1/4 tsp sechuan pepper
2 tsp grated orange zest
1 tsp sugar
2 duck breasts, skin and any visible fat removed
20 g (3/4 oz), dry weight, white rice
1/2 tsp cornflour, blended with a little cold water
1/2 tsp sesame oil
100 g (3 1/2 oz) Chinese leaf, shredded
150 g (5 1/2 oz) beansprouts
150 g (5 1/2 oz) mixed deseeded peppers, finely sliced into strips
25 g (1 oz) spring onion, finely sliced into strips
240 g (8 3/4 oz), dry weight, egg noodles, refreshed in cold water and drained
for the garnish
4 tbsp shredded spring onion
4 tbsp chopped fresh coriander leaves
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Put the orange juice, water, garlic, ginger, spices, orange zest and sugar into a small saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes.
3. Lay the duck in a small, ovenproof dish and pour over the orange mixture. Cover with a tight-fitting lid or foil and cook in the oven for 1 hour.
4. Soak the rice in cold water for 10 minutes, drain and pat dry with kitchen paper. Heat a small, non-stick frying pan over a medium heat, add the rice and dry-fry until golden brown. Remove from the heat, tip on to one half of a clean tea towel, then fold the other half over the rice. Using a rolling pin, crush into fine grains.
5. Remove the duck from the cooking liquid with a slotted spoon, shred and keep warm. Transfer the cooking liquid to a saucepan over a medium heat. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Pass through a sieve into a bowl and keep warm.
6. Heat a wok over a high heat, then add the oil. Add the vegetables and stir-fry for a few minutes until cooked. Add the noodles, duck and sauce and briefly stir-fry. Serve in warmed bowls, garnished with spring onion and coriander and sprinkled with the rice.
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