Ingredients

• 1 duck breast
• skin cut criss-cross
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 tbsp brown sugar
• 4 whole tinned bamboo shoots
• 100g/3½oz rice noodles
• uncooked
• 250ml/8¾ fl oz vegetable oil
• for frying

Directions

• Preheat the oven to 200C/400F/Gas 6
• Place the duck skin-side down into a frying pan and season with salt and freshly ground black pepper. Cook for 3-4 minutes.
• When the duck skin becomes golden
• place into the preheated oven for five minutes and cook. Remove and leave to rest.
• To make the bamboo shoots
• in a small frying pan heat the olive oil with the brown sugar and add the bamboo shoots.
• Place into the preheated oven for five minutes.
• To make the noodles
• heat the oil in a heavy-bottomed saucepan (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the rice noodles into the hot oil. They will puff immediately. Remove and drain on kitchen paper.
• To serve place the duck breast on the plate. Add the bamboo shoots around the duck and top with the noodles.