Preheat the oven to 210°C/fan 190°C/gas mark 7.
Using a fork, prick the duck all over and lightly rub with salt. Place the duck on a rack over a roasting tin and cook for approx. 1 hour 15 minutes until crisp and cooked.
Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray. Reduced the oven temperature to low and return the shredded duck to the oven to keep warm.
Meanwhile, in a large wok, heat the oil. Add the Tenderstem® broccoli spring onions and carrots and stir fry for 2 minutes until the vegetables are just cooked but still crunchy. Add the garlic, ginger, soy sauce and orange juice, then toss in the noodles, breaking them up with a fork. Heat through and season to taste.
To serve, toss the duck through the noodles and pile into four dishes. Scatter over the fresh coriander if using and serve straight away.
Instead of roasting your own duck, buy Chinese Crispy Duck Legs from the supermarket and follow the pack instructions.
These delicious Tenderstem® broccoli noodles can be served with grilled tuna, griddled chicken or simply on their own with an addition of toasted sesame seeds.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.