Ginger Hoisin Duck With Glass Noodles Recipes

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GINGER & HOISIN DUCK WITH GLASS NOODLES



Ginger & Hoisin Duck with Glass Noodles image

Provided by James Tanner

Categories     Duck     Ginger     Poultry     Dinner     Spice     Noodle     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 5

4 x 6oz boned duck breast
3 pieces of stem ginger in syrup, chopped, plus 1 tablespoon of the syrup
2 tablespoons hoisin sauce
6 scallions, trimmed and chopped
7oz dried glass noodles

Steps:

  • Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.
  • Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
  • Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.

HOISIN-GINGER NOODLES



Hoisin-Ginger Noodles image

Number Of Ingredients 0

Steps:

  • Hoisin sauce has a pretty intense flavor, so add sparingly to Asian noodles until the flavor is to your liking. Stir in a teaspoon or two of grated fresh or jarred ginger. This is tasty with a small amount of minced cilantro as well.

HOISIN DUCK & NOODLES



Hoisin Duck & Noodles image

Who needs a takeaway when you can have this?! My own recipe thrown together for a weeknight dinner. Sticky, rich and noodle-y goodness.

Provided by katodavo89

Time 55m

Yield Serves 4

Number Of Ingredients 11

x4 skin-on duck breasts
x4 nests wholewheat egg noodles
x1 courgette (cut into thick half slices)
x1 cucumber (de-seeded & ribboned)
x4 spring onions (chopped at an angle)
100g chestnut mushrooms (cut into thick slices)
Chinese Five spice
Low salt soy sauce
x1 tbsp olive oil
Course ground black pepper
Sesame seeds (optional)

Steps:

  • Pre-heat oven to 160^C.
  • Score the skin on the duck breasts around 1cm apart diagonally. In a large deep pan, at a medium-high heat lay the duck skin-side down (no oil required) and fry for 1-2 mins until skin is golden & bubbling. Turn the duck over to flesh side and sear for 1 min.
  • Once the duck flesh has browned a little, take the pan off the heat and put in the oven (uncovered) for 10-12 mins, with the duck remaining skin-side up. Once cooked, remove pan from oven and rest duck while you cook the vegetables & noodles.
  • Heat the olive oil in a Wok and add the courgette. Season with salt & coarse black pepper and cook until starting to soften.
  • Add the mushrooms, a few generous shakes of Chinese five spice and a splash of soy sauce. Stir to coat and cook through for a couple of minutes.
  • In a small saucepan, add the noodles and pour over boiling water to cover. Put on a medium/low heat and simmer until cooked through - this should take around 5 mins depending on pack instructions.
  • Once noodles are cooked, drain off and lift a bunch out at a time to cut 4-5 inch strands into the wok with the vegetables. Add more Chinese five spice and soy sauce and mix well.
  • Once the duck has rested, pour x2 tbsp of hoisin sauce over each duck breast, and turn on a low heat on the hob. Allow duck oils to heat back up, and rotate the breasts around the pan until all are covered in the sauce.
  • Distribute noodles & veg onto pre-warmed plates (or large bowls) and drizzle with remaining hoisin sauce to your liking. Place the duck breasts on top. Add spring onions as a garnish on top. Also sprinkle some toasted sesame seeds if you wish!

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