Duck Breast with Five Spice Noodles Recipe

by katerina on March 31, 2008

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.

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Duck Breast with Five Spice Noodles

(serves 2)
Adapted from The Best Recipes

2 duck breasts
1/2 teaspoon five spice powder
1 tablespoon honey
3 tablespoon tamari or soy sauce
1 tablespoon balsamic vinegar
2 dried red thai chilies, crushed
2 tablespoon vegetable oil
1 teaspoon minced ginger
1 small zucchini in a large dice
1 red bell pepper, roughly chopped
1 bag of fresh chow mein noodles
1 cup chicken stock.

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.

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.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time:30 minutes
Calories(approximate per serving): 600

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