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£22.06/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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
Energy | 2,697kJ/ 643kcals |
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Fat | 26g |
Saturated Fat | 6.2g |
Carbohydrates | 49g |
Sugars | 7.6g |
Fibre | 5.6g |
Protein | 50g |
Salt | 0.8g |
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