A fantastic warm, fruity, crunchy tasty dish guaranteed to wow your taste buds!  This dish  is simply amazing, if you can find good quality smoked duck breasts (I smoke my own, so thats not a problem!). The rich smoky, creamy textured duck is contrasted by the deliciously fruity, spicy and piquant but yet sweet purée. The crunch of the veg completes the picture with an extra texture.

  • Start off by making the purée. Blitz the apricots with enough water to make a puree.
  • Place into a small pan and heat with the grated ginger, table spoon of the smoked chilli jelly, a good splash of soy sauce and a table spoon of dry sherry.
  • The smoked chilli jelly obviously adds a good kick to it, but the smoked flavour compliments the smoked duck.
  • Soy sauce adds seasoning and depth, making it a savoury rather than sweet puree. Season with pepper.
  • Add sugar to taste and lemon, you don't want it too sweet as the meat will be quite sweet.
  • Simmer gently for 10mins to cook the ginger and remove the alcohol from the sherry.
  • Slice all of your veg into thin match sticks, the thinner the better. Cook your noodles in boiling, salted water.
  • Drain into a colander and rinse with cold water. Heat 1tbs of oil in a wok, add the veg.
  • You can use any veg you like, and as much as you like! Stir fry on a high heat for 1 minute.
  • Add the drained noodles, stir once. Add some soya sauce and pepper.
  • Keep heat at maximum and leave about 20-30 seconds between stirring the noodles so they get a chance to crisp.
  • Turn off after 3-4mins. Serve the noodles in deep plates or bowls.
  • Quickly warm the sliced duck in the wok for a few seconds, the shorter the time the better.
  • Serve the duck on top of the noodles, drizzle over the warm apricot purée and serve immediately :-)