Duck with plum sauce and noodles recipe

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  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 704 calories / serving
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This Chinese-inspired dish combines many of the exotic flavours that are classic in Oriental-style cooking. Who needs a takeaway when you can treat yourself to this mouthwatering crispy-skinned duck and rich, homemade plum sauce. 

Preheat the oven to gas 6, 200°C, fan 180°C. For the sauce, combine the plums, sugar, star anise and 50ml (2fl oz) water in a pan over a low heat, stirring until the sugar has dissolved.

Increase the heat to high and leave to bubble for 15 minutes, or until thickened.

Using a sharp knife, score the skin of the duck breasts; season. In an ovenproof frying pan, cook the duck, skin-side down, over  a medium heat, for 5 minutes.

Turn the breasts over and transfer the pan to the oven. Continue cooking for 10 minutes (for medium-rare meat). Remove from the oven and leave to rest, before thickly slicing.

Meanwhile, heat the oil in a wok. Add the chilli and ginger, cook for 1 minute, then add the noodles, soy and lime juice. Stir-fry for 1 minute, then add the pak choi. Cook for 2 minutes, or until wilted.

To serve, divide the noodles between plates and top each with a sliced duck breast. Spoon over the plum sauce and scatter with the spring onion. 

See more Dinner ideas for two  

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

 

 

 

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  • Ingredients

  • 2 duck breasts
  • 1 tbsp sesame oil
  • 1 red chilli, seeded and diced
  • 2.5cm (1in) piece ginger, peeled and finely sliced
  • 1 x 300g pack straight-to-wok medium egg noodles
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • 1 x 250g pack pak choi, leaves separated
  • For the burgers

  • 1 spring onion, sliced
  • For the sauce

  • 3 plums, quartered and stoned
  • 25g (1oz) sugar
  • 1 star anise
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  • Energy 2961kj 704kcal 35%
  • Fat 22.1g 32%
  • Saturates 5.1g 26%
  • Sugars 24.5g 27%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 82.8g Protein 44g Fibre 4.1g

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