Recipe Sections
250gm Lean Duck Mince
Olive Oil
1 clove garlic, crushed
small red onion, sliced
100gm Hokkien Noodles, separated
2 Duck Eggs
2 tbs chopped flat leaf parsley
2 tbs chopped coriander
2 tbs chives
1 tomato, diced
2 baby red capsicum, seeded, diced
2 tbs red wine vinegar
1/4 cup brown sugar
1-Pre heat the oven to 200c fan forced.
2-Heat a small frying pan over a medium heat, add oil, garlic and onion and cook for 1-2minutes until soft.
3-Combine the duck, noodles, eggs and herbs in a bowl and season with salt and pepper. Add to the onions and cook for 3 minutes or until the base is crisp, turn cake. Transfer to the oven for 3-4 minutes or until set and golden.
4-Meanwhile, heat oil in a frying pan over a medium heat and add the tomato and capsicum, cook for 2-3 minutes, season with salt and pepper, add the vinegar and sugar, cook a further 4 minutes or until thickened.
5-Plate the noodle cake and top with the relish to serve.