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Sticky hoisin duck and soba noodles
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2 Gressingham duck breasts, patted dry with
2 tbsp Cooks’ Ingredients hoisin sauce
½ tsp Chinese five spice
½ tsp toasted sesame oil
1 tbsp Chinese rice vinegar
1 tbsp soy sauce
3 salad onions, 1 finely chopped and 2 finely sliced
200g pack buckwheat soba noodles
100g cucumber, halved and sliced
100g mango, sliced
1. Preheat the oven to 160ºC, gas mark 3. Heat a frying pan over a medium-high heat. Score the skin of the duck breasts in a criss-cross fashion, season all over and dry-fry, skin-side down, for 5 minutes. Turn and cook the flesh for 1 minute, then transfer to a small roasting tin. Mix 1 tbsp hoisin sauce with the Chinese five spice and brush all over the meat; roast skin-side up for 12 minutes.
2. Meanwhile, in a large mixing bowl, mix the remaining 1 tbsp hoisin sauce with the sesame oil, vinegar, soy sauce, 1 tbsp water and the finely chopped salad onion; set aside. Bring a large saucepan of water to the boil. Check the duck is cooked, ensuring the juices run clear, then remove from the oven and leave to rest in the tin for 5 minutes.
3. As the duck is resting, cook the soba noodles in the pan of boiling water for 4 minutes. Drain in a sieve and rinse thoroughly under warm water to remove the starch, then shake dry and toss in the bowl with the hoisin dressing, adding any juices from the duck. Divide between plates; top with the cucumber, mango and remaining salad onions. Slice the duck and arrange on top, drizzling over any carving juices.
Cook’s tipWholegrain basmati rice would make a lovely alternative to noodles in this dish, if you prefer.
Typical values per serving:
1 of your five a day