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Member recipe

Spicey Duck Breast & Noodles

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Serves 2

Quick, simple and tasty meal for when you want to spoil yourself.

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  • For the duck breast:
  • 1 tsp coriander seeds
  • Half tsp black peppercorns (1 tsp if you want spicier)
  • Half tsp salt
  • 2 duck breasts, fat scored with a sharp knife
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • For the noodles:
  • 1 tsp vegetable oil
  • 3 large banana shallots, finely sliced
  • 300g thin thread noodles (straight to wok work well)
  • 1 tsp soy sauce
  • 1 tsp fresh chilli, finely chopped
  • 1 tsp mild/medium curry powder
  • 1 free-range egg
  • 1 tsp fresh chives, chopped (optional)


    1. Preheat the oven to 200C/400F/Gas 6.
    2. Grind the coriander, salt and black peppercorns in a pestle and mortar and rub the spice rub over the scored duck breast and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
    3. Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
    4. To make the noodles. While the duck rests place the oil in a non-stick wok over a high heat. Add the shallot and stir fry for one minute.
    5. Add the noodles, soy sauce, chilli and curry powder and stir fry for one minute.
    6. Add the egg and stir fry until cooked through.
    7. To serve, place the noodles onto a plate, place the thinly sliced duck breast on top and sprinkle with chives.

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