Master Stock with Twice Cooked Duck and Egg Noodles

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3-4 people


  • 1 litre The Stock Merchant Free Range
  • Master Stock
  • 1 free range whole duck (large)
  • 200g water spinach
  • 100g mixed Asian mushrooms
  • 1 long chilli, thinly sliced on the diagonal
  • 160g thin egg noodles, blanched and refreshed
  • 250ml white vinegar
  • 20ml maltose


  1. Wash duck inside and out under cold running water.
  2. Loosen skin of the duck by lifting the skin from the flesh around the open cavity, insert the handle of a wooden spoon and move around bird, separating flesh from skin.
  3. In a large pot, bring Master Stock to the boil over high heat.
  4. Once boiled, dunk the duck three times into the Master Stock. The skin will expand away from the flesh as it soaks up the stock.
  5. On the third plunge, allow the duck to remain in the pot covered by the Master Stock.
  6. Quickly return the Master Stock to a boil and then turn off the heat, leaving the lid on.
  7. Rest the duck for 1 hour 15 minutes, allowing it to soak up the stock and be infused with flavours.
  8. Remove duck from stock. Reserve Master Stock for later use.
  9. To avoid mess, hang duck over the sink while getting ready for next step.
  10. Place the vinegar and one tablespoon of maltose in wok and bring to boil.
  11. Using tongs or butcher’s hook, hold the duck over the wok and ladle maltose and vinegar mix over it for one minute.
  12. Hang the duck in a well-ventilated place for at least one hour to dry.
  13. Chop the duck in half lengthwise and discard the neck.
  14. Remove the bones from the duck using your fingers and a knife where necessary. The duck flesh is now ready for the final step of frying.
  15. Heat 500ml vegetable oil until very hot (about 180 degrees).
  16. Place the duck pieces on wire rack over the wok.
  17. Carefully ladle the hot oil over the duck until the skin is crisp and the meat warmed through. Allow to rest for one minute before cutting into bite size pieces.
  18. Whilst duck is resting, place the water spinach, Asian mushrooms and sliced chilli in a blanching basket and blanch for one minute in already boiling water.
  19. Add the noodles to the basket and stir all of the ingredients with a chopstick, remove the basket and drain.
  20. Divide the noodles and water spinach between two serving bowls.
  21. Place the duck pieces on top of water spinach and egg noodles then ladle reserved Master Stock over top.

Adapted from a Luke Nguyen recipe found at