What do you do with two beautiful looking duck breasts if you have never cooked with them before? You google, obviously… come up with something to inspire you here and hope it turns out. And hey it does and you have a perfectly crispy duck skin on top of beautiful rare meat with noodles and vegetables flavoured with Chinese five spice that you have been meaning to cook with forever but never gotten around too. mmmm… a satisfying dinner.
2 duck breasts 1. Dry the duck breasts with a paper towel. Score the fat in a 1cm diagonal cross hatch pattern, taking care not to cut into the meat.
(serves 4)
1/2t five spice powder
1T honey
3T tamari or soy sauce
1T balsamic vinegar
2 dried red thai chilies, crushed
2T vegetable oil
1t minced ginger
1 small zucchini in a large dice
1 red bell pepper, roughly chopped
1 bag of fresh chow mein noodles
1C chicken stock.
2. Heat a dry frying pan to medium high heat. Place the duck skin side down and turn the pan down to medium. Cook until the skin is golden brown and crispy, about 3-6 minutes.
3. In a separate skillet add 2T of canola oil and the garlic and ginger. When fragrant add zucchini and pepper and stir fry.
4. By now the duck should be ready so flip it over and cook on the other side about 8 minutes or until cooked to your taste (a point of much contention by the looks of it).
5. Mix together the spices, soy, honey, and balsamic. Remove the duck from the pan and cover to keep warm. Add the mix and let simmer for a minute or two. Add the chicken stock and heat through.
6. Add the noodles and stir to let the noodles absorb some of the sauce. Toss in the vegetables and toss.
7. Slice the duck and serve on top of the noodles.
{ 4 comments… read them below or add one }
I have not tried duck yet but it is on my totry list! This dish looks pretty tasty.
Count me in as another who has yet to cook duck. I SO want to try it though. I’d have googled too
Looks like yours turned out great!
I also have never cooked duck. Yours looks wonderful!
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