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2 Gressingham Duck Breasts
1 tsp clear honey
1 tsp red wine vinegar
½ tsp Chinese five spice
1 tbsp Vegetable oil
1 garlic clove, peeled and bashed
235g pak choi, trimmed, bulbs halved lengthways
1 tbsp oyster sauce
2 nests Waitrose Fine Egg Noodles (125g)
1 tsp toasted sesame oil
Preheat the oven to 180 ̊C, gas mark 4. Use a sharp knife to score the skin of the duck breasts in a criss-cross fashion, then season on both sides. Heat a large frying pan over a medium-high heat and fry the duck, skin-side down, for 5 minutes, then turn and cook the other side for 2 minutes.
Meanwhile, mix together the honey, vinegar and five spice. Transfer the duck to a small roasting tin and brush all over with the five spice mixture. Roast, skin-side up, for 15 minutes. Remove from the oven and rest for 5-10 minutes.
While the duck is resting, wipe out the frying pan, add the vegetable oil and return to a medium-high heat. Add the garlic clove and pak choi and stir-fry for 4-5 minutes until just wilted. Stir in the oyster sauce and cook for 1 minute more until tender; discard the garlic clove.
Add the noodles to a pan of boiling water and simmer for 3 minutes. Drain, toss with the sesame oil and divide between 2 plates with the pak choi. Slice the duck breast and sit on top of the noodles, spooning over the roasting juices to serve.
Chinese five spice is a warming mix of fennel, clove, star anise, cassia and ginger. Try the honey, vinegar and five spice glaze on chicken wings too.
And to drink...
Mme. Claude Parmentier Pinot Noir, France, is elegant and refreshing with morello cherry aromas.
Typical values per serving when made using specific products in recipe
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