¼ cup hoisin sauce
2 tbsp chinese rice wine
1 tsp chinese five-spice powder
1 tbsp brown sugar
2 garlic cloves, crushed
2 mandarins, juice and finely shredded rind
3 duck breasts with skin, thinly sliced diagonally
6 dried shiitake mushrooms
thin fresh egg noodles, to serve
2 tsp vegetable oil
5 green onions, thinly sliced diagonally
2 tsp cornflour
asian greens (optional), to serve
1 Combine hoisin, rice wine, five-spice powder, sugar, garlic, mandarin juice and half of the shredded rind in a ceramic bowl. Add duck and toss until well combined. Set aside.
Meanwhile, put mushrooms in a bowl and cover with boiling water. Stand for 30 minutes or until softened. Drain. Remove stalks and thinly slice. Put noodles in a bowl and cover with boiling water.
2 Stand for 2 minutes or until softened. Drain. Heat a wok over high heat. Add 1 tsp oil and swirl around wok. Add a quarter of the duck and stir-fry for 2 minutes or until golden. Transfer to a plate. Cook remaining portions of duck (reserve marinade). Heat remaining oil in wok. Add half of the green onion and mushrooms. Stir-fry for 2 minutes or until tender. Combine 1 tbsp water and cornflour with remaining marinade and add to wok. Return duck to wok and toss.
3 Spoon noodles onto serving plates, followed by duck and sauce. Top with remaining mandarin rind and green onion. Serve with asian greens (optional).