A fresh and filling recipe using premium duck breast fillets. This quick recipe is sure to become a weekly favourite.
| Servings | 2 |
| Preparation time | 10 mins |
| Cooking time | 20 mins |
EQUIPMENT
- Oven
INGREDIENTS
- 2 Peter Bouchier duck breasts
- 2 tablespoons soy sauce
- 1.5 tablespoons rice wine vinegar
- 1 thumb size piece of ginger, grated
- 1 teaspoon of brown sugar
- 1 teaspoon five spice powder
- 1/2 teaspoon chilli flakes
- To serve:
- 1 teaspoon sesame oil
- 200g wheat noodles (or noodle of your choice)
- 100g Chinese broccoli
- 1 cucumber, sliced
- 3 spring onions, finely sliced
- 1 bunch of coriander, roughly chopped
METHOD
- Preheat the oven to 200° Celcius
- Trim the excess fat and skin off the duck breast, pat dry and score the skin. Set aside
- To make the sauce, combine the soy, rice wine vinegar, ginger, brown sugar, five spice powder, chilli flakes and sesame oil and stir until the sugar has dissolved.
- Spoon two teaspoons of the sauce over the duck breast and rub into both sides of the duck, coating well.
- To cook the duck breast, place skin side down on a cold pan and turn the heat on to medium. Allow to cook for 6-8 minutes skin side down until the skin is crisp and the fat has rendered. Turn over and allow to cook for another 2 minutes. Place in the preheated oven and continue to cook for 6-8 minutes. Allow to rest.
- While the duck is resting, cook the noodles and add the Chinese broccoli in the last minute then drain.
- To serve; spoon some of the sauce in the bottom of the bowl, top with the noodles (and a dash of the cooking water) add the broccoli, sliced cucumber and coriander. Arrange the duck breast on top and finish with spring onions and a little extra sauce.
