Pan Fried Duck Breast With Pak Choi Asparagus Recipes

CHINESE 5-SPICE DUCK WITH NOODLES

Chinese 5-spice duck with noodles image

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

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 small duck breasts
4 tsp five-spice powder
2 tbsp clear honey
6 tbsp soy sauce
4 spring onions, finely sliced
150g/5½oz dried egg noodles or 200g/7oz fresh egg noodles.
squeeze fresh lime juice
toasted sesame oil, to taste
salt and freshly ground black pepper
1-2 tbsp sesame seeds, to serve

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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