Duck Floss Egg Noodles

Cook Time 4 hours

Servings 4


Apple cider duck brine

60g plain salt

60g palm sugar

2 bottle apple cider

1 whole duck

Duck sauce base

250g palm sugar

125g maltose

125g mega chef gluten-free soy sauce

125g mega chef gluten-free fish sauce

50ml cooking caramel

2 tsp Vietnamese 5 spice

Duck stock

300g roasted duck bones

1 single pandan leaf

10g dried mandarin peel

10g cassia bark

10g liquorice root

10g fennel seeds

10g star anise

10g coriander seeds

1 red onion halved

1 bulb garlic halved

1 large carrot sliced

1L water

For the duck floss

1 whole duck (small-med size)

500ml vegetable oil

Cornflour slurry

25g x cornflour

37.5ml water

1L x duck sauce

400g x fresh egg noodle (star brand)

1 x bunch chives, to garnish

1 x bunch spring onion, to garnish

“x Black truffles as you desire, to garnish


Place a large pot on the stove and bring to a rolling boil. Place noodles on the bench and gently pull them apart so they don’t clump together. Ensure the pot that you are using is large enough for the quantity of noodles. Once water has come to a rapid boil place noodles in and stir moving every 20 seconds with a spider sieve or tongs but be delicate as you will break the noodles. Cook noodles for 1 minute, remove and place in an ice bath or running cold water. Once again, tease the noodles gently. Work quickly as the noodles will become waterlogged, Spread the noodles evenly out on a cake rack and allow to drain well, if you have room in your fridge this would be an ideal assist to withdraw moisture from the noodle.

Break down the duck by removing the breast, legs and thighs. Keep all the bones aside, Place the duck breast and thighs in apple cider vinegar brine for 3hrs, remove and allow to dry.

For the duck stock, roast the duck bones at 210 degrees for 15-18 minutes until nicely caramelized, place the bones in a pot, toast off all the dry spices in a dry pan and transfer into the duck bones pot, add the remaining ingredients and bring the stock to the boil then turn down and simmer for 1.5 hours.

For the duck sauce, and once the duck stock is ready, skim it slightly and reduce a further 10% and strain through a fine sieve. Measure out 1L of the duck stock and thicken with the cornflour slurry, whisk vigorously.

For the duck floss, coat the duck thigh and breast generously with the duck sauce, roast for 18 -22 minutes at 180 degrees depending on your oven. Once cooked though remove and allow to cool down. Finely mince the duck or blend to a mince. Prepare a pot with 500ml of vegetable oil and fry the duck and keep mixing until the duck resembles that of pork floss, crispy caramelized textured duck. Be careful not to overcook as it will continue to cook. Strain oil and fan out the duck on a tray with a paper towel to absorb the oil.

Finely slice the spring onions and chives

To assemble, heat up a pan until it is smoking, add the cooked noodles and aim to get a small amount of char on the noodles. Place 20ml of duck sauce in a bowl and remove noodles from heat and place in bowl, toss with a handful of spring onions and place in bowl. Toss and place into a serving bowl, coat the noodles with the desired amount of duck sauce, but not swimming. Add a handful of duck floss onto the noodle, handful of chives and more spring onions, finish with a heavy coating of freshly shaved truffle.

Scott Lord

Head Chef at New Quarter


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