2 portions

Ready In:

45mins PLUS a day curing (optional)


Good For:

Lunch, Dinner or Special Occasion


  • 1 whole duck (with breasts and legs removed) OR 2 breasts & 2 legs
  • Curing mix=1/2 dsp sugar, 1/2 dsp salt, 1 tsp crushed fennel seeds, 1/4 tsp cumin seeds, 1/4 tsp dried chilli, 1/4 tsp crushed peppercorns
  • 180g dried thin egg noodles- cooked in boiling water until softened and cut into a third of their length.
  • 1 bunch kale- pick leaves from stem, wash
  • 3 cups water
  • 7 cloves garlic
  • 1 1/2 onions- sliced
  • 3cm piece of fresh ginger
  • 50ml canola/rice bran oil
  • 2 spring onion- sliced thinly
  • 2 tsp curry powder
  • 1 cup warm water
  • 3 tblsp soy sauce
  • 2 tsp hoisin sauce
  • 2 tsp olive oil
  • 1/2 tsp worcestershire sauce
  • 1/2 lemon- juice only
  • salt and pepper to taste

Step by Step Instructions

Step 1

This dish needs (but isn’t vital) 24 hours to partially cure the meat.

Place duck legs and breasts into a plate or bowl, season with curing mix on all sides, cover with glad wrap and refrigerate for 24hrs. This is an optional step but will add lots of flavour and will also help to tenderise the meat. 

If you don’t wish to cure, move to step 2. 


Step 2

Lets start by pressure cooking the duck legs. If you don’t have a pressure cooker, simply braise until tender and softened(about 2 hours). 

Place the legs into the pressure cooker along with water, 2 cloves crushed garlic, a 1cm piece of chopped ginger, 2 tblsp soy sauce and 1/2 an onion. Replace the lid and start cooking under pressure for 20-23mins until tender. 

Step 3

Moving onto the Singapore noodles, you’ll need either a wok, large frying pan or something similar. 

I use a plug-in electrical wok which works wonders. Heat the wok under high heat, add 40ml canola oil and a sliced onion. Cook for 2-3mins and then add 2 cloves crushed garlic and a 1cm piece of chopped ginger. Stir fry for a minute and then add the noodles. Cook and stir fry the noodles on high heat for 2mins and then lower the temperature to medium high, and add 1 tblsp soy, hoisin sauce and spring onions.

Season to taste.

Step 4

Once the duck legs have been cooked, rest them for 5 mins in their cooking juices after which either crisp them in the air fryer like I did on 190°C for 12-14mins, or in a hot oven for 20mins at 200°C. 

Step 5

While the duck legs are crisping up we’ll start cooking the breasts. I used my wok used for the noodles to cook the duck but you can also use a frying pan.

Add 10ml canola oil to the wok and set temperature to medium high. Place the breasts fat side down and start cooking and colouring the fat side for between 6-8mins before turning over both breasts.

Once you turn the breasts over to the flesh side, you can start basting with cooking juices spooned over the meat.

Baste a few times (the more the better) and cook the flesh side for between 4-5mins. If the fat isn’t browned then flip to the fat side for one last minute before removing both breasts onto a clean plate to rest for 8-10mins. 

Step 6

Lets quickly cook the kale as the breasts are resting. Place the cleanly picked kale leaves into a steamer and steam for 2-3mins until lightly softened.

While the kale steams, sliced ginger and garlic into very fine strips. Add them to a bowl along with olive oil, Worcestershire sauce and lemon juice. Once the kale is cooked and while still hot, add them to the garlic, ginger, olive oil mixture. Stir together and season to taste. 

 Step 7

Please don’t worry if the duck takes longer to prepare and you’re noodles and kale are now cold. They can be warmed in a microwave easily so don’t panic.

The duck legs are done when crispy and golden brown. The duck breasts are ready when rested for 10mins.

  Step 8

 To serve, reheat the noodles onto a plate or serving dish, stir through the kale (to help combine the ginger and garlic) and add to the noodles.

Slice the duck into 4-6 pieces and lay them over the noodles before finishing the dish by placing the duck leg over the whole dish.

The dish has an abundance of flavour and aromatics but can still be tailored to your own unique profile by utilising other spices and herbs. 

  Step 9

 If you have any problems replicating this or any other dishes or recipes on our website, just flick us a message on social media and I’ll assist you all the way.

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