Duck breast with noodles and crunchy rice topping
This Asian inspired dish is a great way to enjoy duck breast. It's also a perfect dish for entertaining or as a main course for dinner.
Ingredients
- 2 3/4 floz freshly squeezed orange juice
- 3 1/2 floz water
- 2 tsp crushed garlic
- 1 tsp finely chopped root ginger
- 2 star anise
- 1/4 tsp sechuan pepper
- 2 tsp grated orange zest
- 1 tsp sugar
- 2 duck breasts skin and any visible fat removed
- 3/4 oz dry weight white rice
- 1/2 tsp cornflour blended with a little cold water
- 1/2 tsp sesame oil
- 3 1/2 oz Chinese leaf shredded
- 5 1/2 oz beansprouts
- 5 1/2 oz mixed deseeded peppers finely sliced into strips
- 1 oz spring onion finely sliced into strips
- 8 3/4 oz dry weight egg noodles, refreshed in cold water and drained
for the garnish
- 4 tbsp shredded spring onion
- 4 tbsp chopped fresh coriander leaves
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Put the orange juice, water, garlic, ginger, spices, orange zest and sugar into a small saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes.
- Lay the duck in a small, ovenproof dish and pour over the orange mixture. Cover with a tight-fitting lid or foil and cook in the oven for 1 hour.
- Soak the rice in cold water for 10 minutes, drain and pat dry with kitchen paper. Heat a small, non-stick frying pan over a medium heat, add the rice and dry-fry until golden brown. Remove from the heat, tip on to one half of a clean tea towel, then fold the other half over the rice. Using a rolling pin, crush into fine grains.
- Remove the duck from the cooking liquid with a slotted spoon, shred and keep warm. Transfer the cooking liquid to a saucepan over a medium heat. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Pass through a sieve into a bowl and keep warm.
- Heat a wok over a high heat, then add the oil. Add the vegetables and stir-fry for a few minutes until cooked. Add the noodles, duck and sauce and briefly stir-fry. Serve in warmed bowls, garnished with spring onion and coriander and sprinkled with the rice.
Calories: 445 kcal
Carbohydrates: 58 g
Protein: 34 g
Fat: 8g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 139 mg
Sodium: 86 mg
Potassium: 688 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 456 IU
Vitamin C: 58 mg
Calcium: 56 mg
Iron: 7 mg