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Recipe: Pan Fried Duck on Sesame Noodles

Rice noodles can sometimes taste a little bland but the addition of Wing Yip Ginger and Spring Sauce complements the duck. Lightly toasted sesame seeds and wilted watercress add crunch and flavour.


2 duck breasts
200g flat rice noodles (dry weight)
1 tsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
2 tbsp peanut or vegetable oil
1/2 (185ml) jar Wing Yip Ginger & Spring Onion Sauce
1 packet(or bunch) watercress (washed & drained well)
1 tbsp toasted sesame seeds
1 tsp minced ginger (or use fresh)
1 tsp minced garlic paste (or use fresh)

Cooking Method

Serves 2

Soak noodles in cold water for 20 minutes. 

Prick the skin of the duck with a fork or sharp knife and rub sesame oil on skin. Season the other side with light soya sauce. 

Heat a flat bottom pan and place duck skin side down to cook for 3-4 minutes, until the skin is golden brown. 

Turn over for 1-2 minutes to cook other side. Place aside on a warm plate. 

Heat vegetable oil in a wok and fry minced garlic and ginger. 

Then add Wing Yip Ginger and Spring Onion Sauce together with 1/2 jaw of water and cook for approximately 3 minutes.  When the sauce is cooked out add the rice noodles to the wok and stir well.

Last of all mix watercress into rice noodles and spoon onto 2 warm plates. 

Slice duck diagonally at a 45 degree angle and place sliced duck on top of noodles. Scatter with toasted sesame seeds.