Five-spice duck & noodles

Name: Five-spice duck & noodles
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 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; 235 g pak choi, trimmed, bulbs halved lengthways; 1 tbsp oyster sauce; 2 nests Waitrose Fine Egg Noodles (125g); 1 tsp toasted sesame oil

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.

Cook’s tip

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.