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Ingredients Jump to Instructions ↓

  1. 2 (175g) duck fillets, skin on

  2. For the duck marinade:

  3. 1/2 tablespoon Chinese five-spice powder

  4. 1 tablespoon sesame oil

  5. 3 tablespoons hoisin sauce

  6. 3 tablespoons caster sugar

  7. 3 tablespoons water

  8. 1 tablespoon soy sauce

  9. For the noodle soup:

  10. 1L chicken stock

  11. 100g Chinese cabbage leaf, shredded

  12. 40g bamboo shoots

  13. 2 tablespoons soy sauce, or to taste

  14. 2 tablespoons rice wine, or to taste

  15. 2 tablespoons rice vinegar, or to taste

  16. 200g Udon noodles (pre cooked)

  17. 4 spring onions

  18. 40g bean sprouts

  19. 1 pinch salt and black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas 6. Place the duck in a bowl with all marinade ingredients and mix well to coat the duck. Marinate preferably overnight, but anything more than 20 minutes will do.

  2. Heat a dry frying pan until just warm. Place the duck skin-side down and cook until golden brown, 8 to 10 minutes.

  3. Turn up the heat, turn over the duck and cook for a further minute to crisp the outside.

  4. Put it in the oven for 10 to 15 minutes. Slice the duck.

  5. For the noodle soup, pour the chicken stock into a saucepan and bring to a simmer. Then add the Chinese cabbage and the bamboo shoots.

  6. Then simply add soy sauce, rice wine, rice vinegar and udon noodles to the pan.

  7. Bring to the boil.

  8. Scatter over the chopped spring onions, bean sprouts. And add the duck.

  9. Season to taste with salt and pepper.

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