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Duck with roasted plums & noodles
The magical sharpness of plums and citrus-soaked rice noodles cuts through the richness of spice-rubbed, marinated duck breasts.
Serves2
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
Plusmarinating
Ingredients
2 tsp sea salt flakes
1 tsp ground allspice
1 tsp chilli fakes
2 duck breasts
4 British plums, quartered
30g ginger, cut into matchsticks
For the noodle salad
275g pack cooked rice noodles
1 lime
1 tbsp soy sauce
2 British plums, halved and thinly sliced
4 salad onions, thinly sliced
8-10 radishes, thinly sliced
Method
Mix the salt, allspice and chilli flakes together. Score the skin of the duck breasts, then sprinkle the spice mix all over both sides. Put on a plate, skin-side up, loosely cover and leave to marinate in the fridge for at least 1 hour (or up to 6 hours) before cooking.
When ready to cook, preheat the oven to 220ºC, gas mark 7. Heat a heavy-based, ovenproof frying pan over a low heat. Place the duck, skin-side down, in the frying pan and let the fat render out (for about 5 minutes). Once there is a good amount of oil in the base of the pan, carefully tip it out into a second frying pan or wok. Continue cooking the duck until the skin is really crisp (12-15 minutes), then flip the breasts and cook on the other side for 1 minute. Add the plums and ginger, then put in the oven for 5 minutes, until cooked to your liking.
Meanwhile, put the second frying pan or wok over a medium heat. Add the noodles and heat through according to pack instructions. Toss through the lime juice and soy sauce. Stir in the remaining noodle salad ingredients, then transfer to serving plates. Allow the duck to rest for 4-5 minutes before slicing, then serve on the noodle salad with the roasted plums.
