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Teriyaki duck with fried noodles
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2 x 340g packs Gressingham Duck Breasts, skin scored
2 tsp Chinese five spice
200g fine egg noodles
6 tbsp Kikkoman Teriyaki Sauce With Toasted Sesame
1 tbsp sesame oil
2 cloves garlic, sliced
15g ginger, peeled and grated
235g pack Waitrose Green Pak Choi, each cut into 6, lengthways
1 tbsp Amoy First Press Soy Sauce
¼ cucumber, sliced into 0.5cm batons
2 salad onions, shredded
1. Preheat the oven to 220°C, gas mark 7. Pat the skin of the duck breasts dry using kitchen paper, then rub with the five spice. Season both sides, then place skin-side down in a large ovenproof frying pan over a medium heat. Fry for 7 minutes. Meanwhile, bring a pan of water to the boil and cook the noodles according to the pack instructions. Drain and refresh under cold running water.
2. When the duck skin is crispy, turn over onto the flesh side and cook for another minute. Remove from the heat and drain off the fat into a small bowl (keep this for another recipe). Add 4 tbsp teriyaki sauce to the pan, coating the duck skin, then place in the oven for 12 minutes.
3. Heat the sesame oil in a wok over a medium heat. Add the garlic and ginger, and fry for 30 seconds. Then add the pak choi and cook for 2 minutes. Add a splash of water and increase the heat slightly. Add the remaining teriyaki sauce and the soy sauce, then the noodles. Toss for 2 minutes to heat through and coat the noodles.
4. To serve, divide the sticky noodles and pak choi between four plates, and top with the sliced duck breasts and any cooking juices. Scatter with the cucumber and salad onion.
Typical values per serving:
This recipe was first published in January 2020.