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.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
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.
SPICEY DUCK BREAST & NOODLES
Quick, simple and tasty meal for when you want to spoil yourself.
Provided by nwillcoc
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Grind the coriander, salt and black peppercorns in a pestle and mortar and rub the spice rub over the scored duck breast 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.
- To make the noodles. While the duck rests place the oil in a non-stick wok over a high heat. Add the shallot and stir fry for one minute.
- Add the noodles, soy sauce, chilli and curry powder and stir fry for one minute.
- Add the egg and stir fry until cooked through.
- To serve, place the noodles onto a plate, place the thinly sliced duck breast on top and sprinkle with chives.
DUCK BREAST WITH SPICY NOODLES
Tender juicy duck breasts served with spicy rice noodles.
Provided by Gary and Jane Langton
Categories Main Dish
Time 35m
Number Of Ingredients 13
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.
CRISPY AND SPICY DUCK BREASTS
A simple and simply delicious preparation of broiled duck breasts that are unbelievably tender and moist...and quite spicy depending on your seasoning.
Provided by TEAM MONACO
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 670, Fat 24.7, SaturatedFat 6.3, Cholesterol 298.7, Sodium 921.6, Carbohydrate 54, Fiber 3.1, Sugar 6.9, Protein 55.6
More about "spicey duck breast noodles recipes"
SPICY DUCK NOODLE - MISS CHINESE FOOD
From misschinesefood.com
Servings 2Estimated Reading Time 1 minCategory Dessert
LOW CARB SPICY DUCK WITH VEGETABLES AND NOODLES
From taoofstefan.com
SPICED DUCK BREAST RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FIVE SPICED DUCK LEG WITH CHILLI NOODLES - ANNIE KO
From annieko.com
FIVE-SPICE DUCK & NOODLES - FOOD | DRINK | RECIPES
From waitrose.com
10 BEST DUCK WITH NOODLES RECIPES | YUMMLY
From yummly.com
HOW TO COOK DUCK BREAST - A SPICY PERSPECTIVE
From aspicyperspective.com
GORDON RAMSAY STIR-FRIED DUCK WITH NOODLES | DUCK …
From redonline.co.uk
VIETNAMESE DUCK BREAST WITH NOODLES : OOH LA LOIRE
From oohlaloire.com
15 SPICY NOODLE RECIPES TO MAKE FOR DINNER | ALLRECIPES
From allrecipes.com
NOODLES WITH DUCK BREAST, EDAMAME, & DRIED CHERRIES RECIPE
From myrecipes.com
11 RECIPES FOR DUCK BREAST - THEDIABETESCOUNCIL.COM
From thediabetescouncil.com
CHINESE DUCK NOODLE BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY DUCK WITH UDON NOODLES - TURNTABLE KITCHEN
From turntablekitchen.com
CHICKEN CAJUN BREAST RECIPES NOODLES SPICEY NOODLES - ALL …
From therecipes.info
GRILLED DUCK BREASTS WITH SPICY ORANGE SAUCE - OVENTALES
From oventales.com
SPICY DUCK NOODLE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
10 BEST DUCK PASTA RECIPES - YUMMLY
From yummly.com
SPICY ROAST DUCK WITH CRISPY NOODLES AND CASHEWS (YAM PET YANG)
From atlantamagazine.com
DUCK WITH CRISPY NOODLES | CHINESE RECIPES | GOODTO
From goodto.com
FIVE-SPICE DUCK NOODLES | THE COOK UP | MARC FENNELL
From sbs.com.au
DUCK BREAST WITH NOODLES AND CRUNCHY RICE TOPPING
From cookitsimply.com
DUCK BREAST WITH CHESTNUTS, SPICY CHOCOLATE SAUCE - ACELINE
From aceline.media
FIVE-SPICE DUCK AND GINGER NOODLE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FIVE-SPICE DUCK & NOODLES RECIPE | WAITROSE & PARTNERS
From waitrose.com
SMOKED DUCK NOODLES - FERRET CHEF
From ferretchef.com
SPICY DUCK BROTH WITH SAVOY CABBAGE AND NOODLES – BANGERS
From bangers-and-mash.com
RECIPE: CRISPY DUCK BREASTS & WONTON NOODLES WITH GREEN
From blueapron.com
CRISPY DUCK BREAST WITH FIVE SPICE AND HONEY
From chezlerevefrancais.com
SPICED DUCK BREASTS – MAGRET DE CANARD AUX ÉPICES
From perfectlyprovence.co
SPICY SAUTEED CREOLE DUCK BREASTS | OREGONIAN RECIPES
From recipes.oregonlive.com
HOW TO MAKE DUCK AND NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DUCK NOODLE BOWL RECIPE | CHATELAINE
From chatelaine.com
EASY SPICY DUCK YAKI UDON | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SPICY SAUTEED CREOLE DUCK BREASTS - SARA MOULTON
From saramoulton.com
DUCK BREAST WITH SPICY POTATO NOODLES AND AROMATIC ROAST PUMPKIN
From kotanyi.com
ASIAN DUCK BREAST WITH NOODLES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SESAME PEANUT NOODLES WITH 5-SPICE MARINATED DUCK (OR BEEF)
From charlottepuckette.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love