Stuffed Duck with Noodles and Ginger Cabbage



  • 4 prawns (shelled, trimmed, finely diced)
  • 6 shiitake mushrooms (trimmed and chopped)
  • 2 tablespoons sunflower oil
  • 1 bunch parsley (finely chopped)
  • 100 grams sausage meat
  • 2 duck fillets (approx 700g each)
  • 1/2 head cabbage (trimmed and finely chopped)
  • 2 onions (peeled and finely diced)
  • 2 carrots (peeled and finely diced)
  • 250 grams celeriac (peeled and finely diced)
  • 300 milliliters chicken stock
  • 1 teaspoon cumin seeds
  • 2 centimeters root ginger (piece, peeled and finely chopped)
  • 30 grams butter
  • 3 teaspoons balsamic vinegar (light)
  • 100 grams cellophane noodles
  • 1 liter oil (for deep frying)


  1. Preheat oven to 300°F. Heat 1 tbsp oil in a frying pan. Sauté mushrooms for 3-4 mins, season and remove from heat.
  2. In a bowl, combine the ground pork with the mushrooms, the shrimp and 3/4 of the parsley. Score the skin of the duck breasts in a crisscross pattern. Cut a slit in the side of each fillet to form a cavity. Stuff with the shrimp mixture using a teaspoon. Close the cavities with a couple of toothpicks and leave to chill.
  3. Heat 1 tbsp oil in a large saucepan and sauté onions, carrots and celeriac for 2-3 mins. Add cabbage and cook for 5 mins more. Add stock, vinegar and cumin, cover and simmer for 15 mins. Add ginger and butter 2 mins before end of cooking. Season.
  4. Heat 1 tsp oil in a nonstick frying pan. Fry duck breasts, skin side down, for 5 mins. Turn breasts and fry for 1 min. Put the breasts on a baking tray and cook in the oven for 15 mins.
  5. Heat 4-5 cups oil in a deep saucepan. Deep fry noodles in batches. As soon as they are crispy, remove from oil with a slotted spoon, drain on paper towels and lightly season with salt.
  6. Remove the duck breasts from oven and arrange on plates with the cabbage mixture and the crispy noodles. Sprinkle with remaining parsley.
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