Recipe uploaded by

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down. Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
2. Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente. Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.
3. Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.

361 kcalories, protein 26.9g, carbohydrate 23.1g, fat 18.6 g, saturated fat 4.5g, fibre 1g, salt 3.93 g

Latest comments and suggestions

• Melinda

  29 November 2007

  Melinda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  05 June 2008

  Beth rated and commented on this recipe

  

  Couldn't find baby pak choi so used some thinly sliced carrots by way of veg. Was Lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue

  02 October 2008

  Sue rated and commented on this recipe

  

  Delicious. OH came home and made it when I had laryngitis and not only did it taste fantastic, it pepped me up and my voice came back. Full of flavour, a lovely chilli kick and the pak choi (picked mine straight from the garden) was full of flavour. I'd recommend this to anyone.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  02 March 2009

  Lauren Ricci rated and commented on this recipe

  

  FANTASTIC!!!!!!! I used left over roast duck from the sunday lunch and omitted the taramind paste & sugar as i didn't have any of them. I also used flat rice noodles instead of the udon as thats what i had in my cupboard. I added a splash of soy sauce and sweetcorn and i was in heaven!! You can add whatever veg you fancy and replace the duck with 'credit crunch' frozen prawns to keep the cost down. Overall a real health kick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4711/

Your binder

Ingredients

• 2 duck breasts , skin on
• 3 tbsp fish sauce
• 2 tbsp soft brown sugar
• 1l chicken stock , fresh, cube or concentrate
• 2 limes , juiced
• 2 tbsp tamarind paste
• 4 baby pak choi
• 100g udon noodles
• 2 red chilli , sliced
• a small bunch coriander , roughly chopped
• 2 spring onions , sliced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

40 minutes

Ingredients

• 2 duck breasts , skin on
• 3 tbsp fish sauce
• 2 tbsp soft brown sugar
• 1l chicken stock , fresh, cube or concentrate
• 2 limes , juiced
• 2 tbsp tamarind paste
• 4 baby pak choi
• 100g udon noodles
• 2 red chilli , sliced
• a small bunch coriander , roughly chopped
• 2 spring onions , sliced

361 kcalories, protein 26.9g, carbohydrate 23.1g, fat 18.6 g, saturated fat 4.5g, fibre 1g, salt 3.93 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk