Duck Breast With Spicy Noodles Recipes

SPICY DUCK SAUCE

Steps:

• Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

CRISPY AND SPICY DUCK BREASTS

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.

SINGAPORE FRIED NOODLES WITH SPICED DUCK BREAST

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
• Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
• Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
• Thinly slice the breast.
• To make the noodles, place the oil in a non-stick wok over a high heat.
• Add the shallot and stir fry for one minute.
• Add the noodles and stir fry for one minute.
• Add the soy sauce, chilli and curry powder and stir fry for one minute.
• Add the egg and stir fry for one minute, until cooked through.
• To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives.

DUCK BREAST WITH SPICY NOODLES

Steps:

• Preheat the oven to 200C.
• Grind the coriander and peppercorns in a pestle and mortar into a fine powder and rub generously into the skin of the duck and season with salt and pepper.
• Place the duck breast skin side down in a hot frying pan, reduce the heat immediately and cook until the skin is a lovely brown and the fat is rendered.
• Add the soy sauce and honey and cook for about a minute.
• Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
• Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
• Meanwhile, drain off any excess fat from the frying pan.
• Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.
• De-glaze the pan with the balsamic vinegar and red wine.
• Add the butter and red currants and reduce the sauce for a couple of minutes.
• Remove the duck from the oven to rest.
• To cook the noodles place the oil in a non-stick wok over a high heat.
• Add the shallots and stir for a minute or two.
• Add the noodles and stir for another minute.
• Add the soy sauce, chili and curry powder and stir through, releasing the spices.
• Add the egg and stir for 1 minute until cooked through.
• To serve place the noodles on a plate, slice the duck on the diagonal and place on the noodles, drizzle over the sauce and sprinkle with chopped chives.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.