DUCK STIR-FRY NOODLES RECIPES

Steps:

• Slice the duck breasts thickly and toss with the grated garlic, ginger, five-spice powder and a little salt and pepper. Stir the oyster sauce, soy sauce and cornflour mixture together in a small bowl.
• For the noodles, bring a pot of water to the boil. Add the noodles and cook for two minutes less than the suggested time (on the packet instructions). Drain well and immediately toss with a drizzle of sesame oil.
• Heat a wok or large non-stick frying pan and add a little olive oil. When hot, add the duck fillets and fry over a high heat for one to one and a half minutes until golden brown around the edges but not completely cooked through. Remove to a plate and set aside.
• Add a little more oil to the pan and tip in the chilli and pak choi. Stir-fry for a minute, then pour in the sauce mixture. Bring to a simmer, then return the duck to the pan and cook for another minute.
• The sauce should begin to thicken. Add the noodles and spring onions to the pan. Toss over the heat until the noodles are warmed through. Squeeze over a little lime juice and serve immediately, sprinkled withgrated lime zest.

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.