Panko duck with ramen
Waitrose and Partners

Panko duck with ramen

Panko breadcrumb-coated duck breasts, with ramen noodles and Asian greens.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 340g pack Gressingham Duck Breasts
  • 1 tbsp plain flour
  • 1 British Blacktail Medium Free Range Egg, beaten
  • 50g Cooks' Ingredients Panko Breadcrumbs
  • 1 tbsp toasted sesame oil
  • 204g pack Miso Tasty Ramen Noodle Kit
  • 235g pack Pak Choi, sliced
  • 100g sugar snap peas
  • 100g edamame beans, defrosted
  • 1 tbsp chives


  1. 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.

  2. 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.

  3. 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


3,502kJ/ 834kcals



Saturated Fat












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