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Duck drunken noodles
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340g pack 2 Gressingham Duck Breasts, skin scored and seasoned
100g Thai Taste Folded Brown Rice Noodles
1 onion, thinly sliced
1 Romano pepper, deseeded and cut into strips
2 cloves garlic, finely grated or chopped
1 red or green Thai chilli, finely sliced (from a 30g pack Cooks’ Ingredients Mixed Thai Chillies)
2 tsp fish sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
½ tsp palm sugar
25g pack Thai basil, roughly torn
1 tbsp roasted and salted peanuts, roughly chopped
1 lime, cut into wedges
1. Preheat the oven to 200°C, gas mark 6 and place a baking tray inside to heat up. Put the duck breasts skin side down in a large frying pan over a medium heat and fry for 5-10 minutes, reducing the heat if needed, until the skin is golden and the fat has melted into the pan. Turn the breasts over and transfer to the hot oven tray (keeping the frying pan and the duck fat) for 15-18 minutes until cooked through. Remove and set aside to rest for 5-10 minutes.
2. Meanwhile, boil the noodles according to pack instructions, then drain and refresh under cold water.
3. While the duck is resting, return the frying pan with the duck fat still in it to a high heat. When hot, add the onion, pepper, garlic and chilli. Fry for 5-10 minutes until the vegetables are lightly coloured and just cooked. Next add the noodles along with the fish sauce, soy, oyster sauce and sugar. Cook for 1 minute before stirring in most of the basil.
4. Slice the duck into strips and gently toss into the noodles. Divide between bowls and top with the remaining basil and peanuts. Serve with lime wedges alongside.
Typical values per serving:
This recipe was first published in April 2020.