INGREDIENTS:
1 liter U.S. Peking Duck Stock
2 star anise
1 cinnamon stick
450 grams U.S. Peking duck breast
Juice and zest of 1 lime liter water
2 Washington Granny Smith apples,
washed
1 cm galangal
1 cm turmeric
4 cloves garlic
1 green finger chili pepper
28 grams basil leaves
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tomatoes, seeded and diced
¼ teaspoon ground mace
1 teaspoon salt
¼ teaspoon ground black pepper
500 grams fresh kwetiauw noodles
2 tablespoons kecap manis fried shallots, as needed
PROCEDURE:
1. Pour the U.S. Duck stock into a pot. Add the star anise and cinnamon stick. Bring the liquid to a low simmer. Poach the U.S.
Peking duck breast for about 15 to 20 minutes, or until cooked through. Remove U.S. Peking duck breast from the poaching liquid and reserve liquid for another
recipe. Slice thinly (across the grain). Set aside briefly.
2. Combine the lime juice and zest with water. Using a mandoline, slice the Washington Granny Smith apples into thin strips. Soak the apple strips in the acidulated bath.
3. In a heated wok, put together the olive oil and vegetable oil. Add the spice paste and cook for 1 minute or until aromatic. Add the tomatoes, mace salt and ground
black pepper. Add the noodles and stir-fry for 2 minutes then add the kecap manis. Gently toss in the poached U.S. Peking duck slices.
4. Drain the Washington Granny Smith apple matchsticks and add to noodles. Remove wok from heat.
To Serve:
Place the cooked noodles on a warm platter. Sprinkle the top with the fried shallots. Serve immediately.
