Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 4 duck breasts, skin on and scored in a crisscross pattern
- 2-3teaspoons five-spice paste
- 1 knob butter
- 2tablespoons orange juice, freshly squeezed
- 1teaspoons soft brown sugar
- 250grams packet ready-to-wok noodles
- 1 handful fresh coriander, finely chopped
Method
Step 1 of 3
Rub the duck breasts in the five-spice paste. Melt the butter in a frying pan over a high heat. Add the duck breasts, skin-side down, and cook for about 10 minutes until the skin is golden and crisp. Carefully pour the fat away from the pan, then turn the breasts over and cook on the other side for a further 8 minutes.
Step 2 of 3
Remove the meat from the pan, cut into slices, and arrange on a warm plate. Pour away any remaining fat, then add the orange juice to the pan along with the sugar. Let it simmer for a minute or two, scraping up any bits from the bottom of the pan with a wooden spoon.
Step 3 of 3
Add the noodles, and toss them in the sauce for a couple of minutes. Remove from the heat, and stir through the coriander. Serve immediately with the warm duck breasts.
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