Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Turn the duck and cook the other side for 2-3 minutes. Remove from the pan and rest for 5 minutes before slicing. Rinse noodles under hot water and drain. Add water, soy, mirin, sugar, dashi ...

Use the carcass to make a flavourful broth for noodles, and top with the duck meat and some vegetables. Chop the carcass into several large pieces and place them in a medium-sized pot. Add 1.5 ...

Heat the oil in a hot wok and stir fry the duck for 3-4 minutes until cooked. Set aside. Cook the noodles according to the instructions on the packet. Drain and refresh under cold water.

This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult. You need only the duck carcass (minus the tail ...

She also turned us on to black rice ramen noodles, which add a stunning purple hue to the dish. Craving for more? Learn how ...

The broth in the duck ramen has a rich flavour, while the thin wholemeal noodles made from German rye add a moreish twist. As a final touch, the rim of the bowl is sprinkled with fragrant grape ...

John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles. Put the oil and the shallots into the saucepan ...

When finished, the duck should be crispy and the fat should be mostly rendered. Cut the duck into pieces and serve with chilled sesame noodles.

For the thin pancakes to wrap the duck and the hoisin sauce to accompany it, see the recipes on our peking duck platter.