Duck Breast With Spicy Noodles Recipes

CHINESE 5-SPICE DUCK WITH NOODLES

Steps:

• Preheat the oven to 180C/170C Fan/Gas 4.
• With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
• Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3-5 minutes then allow to rest.
• Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
• Bring a pan of salted water to the boil and cook the noodles for 3-4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
• Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.

SINGAPORE FRIED NOODLES WITH SPICED DUCK BREAST

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
• Season the duck breast with salt 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.
• 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.
• Thinly slice the breast.
• To make the noodles, place the oil in a non-stick wok over a high heat.
• Add the shallot and stir fry for one minute.
• Add the noodles and stir fry for one minute.
• Add the soy sauce, chilli and curry powder and stir fry for one minute.
• Add the egg and stir fry for one minute, until cooked through.
• To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives.

CRISPY AND SPICY DUCK BREASTS

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.

SPICEY DUCK BREAST & NOODLES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• 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.
• 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.
• 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.
• Add the noodles, soy sauce, chilli and curry powder and stir fry for one minute.
• Add the egg and stir fry until cooked through.
• To serve, place the noodles onto a plate, place the thinly sliced duck breast on top and sprinkle with chives.

DUCK BREAST WITH SPICY NOODLES

Steps:

• Preheat the oven to 200C.
• Grind the coriander and peppercorns in a pestle and mortar into a fine powder and rub generously into the skin of the duck and season with salt and pepper.
• Place the duck breast skin side down in a hot frying pan, reduce the heat immediately and cook until the skin is a lovely brown and the fat is rendered.
• Add the soy sauce and honey and cook for about a minute.
• Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
• Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
• Meanwhile, drain off any excess fat from the frying pan.
• Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.
• De-glaze the pan with the balsamic vinegar and red wine.
• Add the butter and red currants and reduce the sauce for a couple of minutes.
• Remove the duck from the oven to rest.
• To cook the noodles place the oil in a non-stick wok over a high heat.
• Add the shallots and stir for a minute or two.
• Add the noodles and stir for another minute.
• Add the soy sauce, chili and curry powder and stir through, releasing the spices.
• Add the egg and stir for 1 minute until cooked through.
• To serve place the noodles on a plate, slice the duck on the diagonal and place on the noodles, drizzle over the sauce and sprinkle with chopped chives.

CRISPY DUCK WITH UDON NOODLES

Steps:

• Heat a 12-inch skillet over medium heat. Season duck with salt and pepper. Cook skin side down, then turn, until duck is evenly browned (12-15 minutes), reserve fat for another purpose, or discard. Transfer duck to a plate and set aside. Heat oven to 350 degrees.
• Using a Dutch oven, with a heat resistant lid, a 12-inch sauté pan, or a roaster, that can be covered in aluminum foil, put the broth, vinegar, 1/2 cup soy sauce, coriander seeds, 1 chile (chopped or whole), and the 1 cup of water. Add the duck legs, skin side up, cover, and put in oven to braise until tender, about 90 minutes. Gently remove duck to a plate when done, discarding cooking liquid, (the mixture may be cooled and frozen, if making this dish again).
• Make the sauce in a 4-cup pan by boiling the remaining soy sauce, garlic, ginger, sugar, sesame seeds, sesame oil, mustard, and chopped scallion, do not reduce, remove from heat, set aside.
• Boil the noodles in lightly salted water for 2-3 minutes. Drain, toss with 1 tablespoon oil, set aside.
• Heat a skillet with 2 more tablespoons oil, add remaining chilies (chopped or whole), mushrooms, and cabbage leaves, stir fry until cabbage leaves wilt, 5-7 minutes.
• Add noodles, and 1/2 cup of the reserved sauce, stir, cover to keep warm.
• Over medium-high heat, heat remaining 2 tablespoons oil in a skillet, and fry duck, skin side down, for 4 minutes, or until crisp. Remove from heat, turn duck. Brush with remaining sauce.
• Place servings of warm noodles onto warm plates, and put one serving of duck, over each. Serve at once.