Five spice honey duck with sesame greens
An impressive duck dish on the table in under half an hour? Done!
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- Heat the oven to 220C/fan 200C/gas 7. Slash a criss-cross pattern through the duck skin and fat, then rub in the five spice and season. Heat an ovenproof frying pan then gently fry the duck skin-side down for 7 minutes, or until the fat has melted out from under the skin and the skin is golden.
- Mix the soy and honey. Cook the noodles following pack instructions, then drain and rinse under cold water. Drain well. Pour the excess fat from the duck pan (save it to cook with later if you like), turn the duck over, then roast in the oven for 10 minutes for pink meat. Baste with the soy mix twice as it cooks, then rest for a few minutes.
- Heat a tbsp sunflower oil in a large non-stick frying pan, then stir-fry the noodles, greens and sesame seeds until the greens are bright and tender. Drizzle with the sesame oil. Slice the duck, serve on top of the noodles and veg, and spoon over the sauce.
PER SERVING
739 kcalories, protein 39.2g, carbohydrate 64.5g, fat 45.4 g, saturated fat 10.3g, fibre 8.5g, salt 4.09 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1286634/
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Ingredients
- 2 duck breasts with skin on, about 200g each
- 1 tsp Chinese five-spice powder
- 2 tbsp soy sauce
- 2 tbsp clear honey
- 75g medium egg noodles
- sunflower oil
- 2 heads spring green , about 400g, shredded
- 1 tbsp sesame seeds
- 1 tsp sesame oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 2 duck breasts with skin on, about 200g each
- 1 tsp Chinese five-spice powder
- 2 tbsp soy sauce
- 2 tbsp clear honey
- 75g medium egg noodles
- sunflower oil
- 2 heads spring green , about 400g, shredded
- 1 tbsp sesame seeds
- 1 tsp sesame oil
PER SERVING
739 kcalories, protein 39.2g, carbohydrate 64.5g, fat 45.4 g, saturated fat 10.3g, fibre 8.5g, salt 4.09 g
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10 May 2011
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