Hoisin duck & noodles
- Good Food member
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
0 reviews
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This recipe was submitted by Good Food member katodavo89 and has not been tested by our team.
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"Who needs a takeaway when you can have this?! My own recipe thrown together for a weeknight dinner. Sticky, rich and noodle-y goodness."
Ingredients
Units:
MetricUS
-
4 skin-on duck breasts
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4 nests wholewheat egg noodles
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1 courgette
cut into thick half slices
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1 cucumber
de-seeded and ribboned
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4 spring onions
chopped at an angle
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100g chestnut mushrooms
cut into thick slices
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Chinese five spice
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low-salt soy sauce
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1 tbsp olive oil
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coarse ground black pepper
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sesame seeds
(optional)
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Method
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step 1
Pre-heat oven to 160C.
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step 2
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.
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step 3
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.
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step 4
Heat the olive oil in a Wok and add the courgette. Season with salt & coarse black pepper and cook until starting to soften.
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step 5
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.
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step 6
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.
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step 7
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.
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step 8
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.
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step 9
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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