• STEP 1

    Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.

  • STEP 2

    Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don’t drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal.

  • STEP 3

    When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mint and chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve.


Duck is often thought of as fatty, but once the skin has been removed, you’re left with an incredibly lean piece of meat. Don’t throw away the lovely skin though – it’s packed with flavour and can be enjoyed on a special occasion. Put it in an ovenproof dish and roast until the fat has turned liquid and the skin is crispy. Pour the fat into a small pot and store in your fridge to cook your roast potatoes on Christmas Day. Dry the crispy duck skin on kitchen paper and cool, then whizz in a food processor to crumbs. Use to sprinkle over canapés, or mix with breadcrumbs to top a luxury macaroni cheese. It will keep for up to 48 hours.

Recipe from Good Food magazine, November 2014

Goes well with


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