Panko breadcrumb-coated duck breasts, with ramen noodles and Asian greens.
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Toss the skinned duck in the flour and then the egg. Coat evenly in the breadcrumbs. Heat the oil in a large frying pan and fry the duck for 4-5 minutes on each side until golden, remove and set aside.
Meanwhile, cook the noodles from the kit in boiling water for 6 minutes, then drain. Mix together both miso sachets with the oil and spring onion sachets.
Add the vegetables to the frying pan and fry for 2 minutes with 2-3 tbsp water, then stir in the noodles. Blend the miso with 500ml boiling water, add to the pan and bring to a simmer. Divide between 2 bowls, slice the duck into 4 and place on top, then sprinkle with the sesame seeds and chives to serve.
Typical values per serving when made using specific products in recipe
Energy | 3,502kJ/ 834kcals |
|---|---|
Fat | 30g |
Saturated Fat | 6.5g |
Carbohydrates | 86g |
Sugars | 7.9g |
Fibre | 9.8g |
Protein | 49g |
Salt | 3.4g |
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