Ingredients
Method
1.Score the skin and fat of duck breasts through to the flesh.
2.Place duck in large bowl with combined wine, soy sauce, ginger, garlic, sugar and chilli. Cover; refrigerate 1 hour.
3.Preheat oven grill to 240°C (220°C fan-forced).
4.Drain duck from marinade; reserve marinade. Place duck breasts, skin-side up, on oiled wire rack over shallow baking dish. Grill 6 minutes or until skin is browned and crisp. Turn, cook a further 3 minutes or until cooked as desired. Stand 5 minutes.
5.Meanwhile, boil, steam or microwave gai lan until just tender; drain.
6.Place reserved marinade in saucepan; bring to the boil. Reduce heat; simmer, uncovered 1 minute.
7.Place noodles in heatproof bowl, cover with boiling water. Stand for 2 minutes, then separate noodles with a fork; drain.
8.Serve duck on noodles and gai lan; drizzle with hot marinade.
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