CHINESE 5-SPICE DUCK WITH NOODLES
Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler.
Provided by Mike Robinson
Categories Main course
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/170C Fan/Gas 4.
- With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
- Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3-5 minutes then allow to rest.
- Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
- Bring a pan of salted water to the boil and cook the noodles for 3-4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
- Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.
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