Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 14 (14 x 25cm) homemade orange lasagne sheets (see variation on related recipe)

  3. 80ml (1/3 cup) soy sauce

  4. 1 tsp ground star anise

  5. 4 (about 100g each) duck breast fillets, skin on

  6. 1 tbs peanut oil

  7. 80ml (1/3 cup) mirin (rice wine)

  8. 1/2 tsp sesame oil

  9. 1 tsp finely grated fresh ginger

  10. 8 green shallots, trimmed, diagonally thinly sliced

  11. 2-3 fresh red birdseye chillies, finely sliced

Instructions Jump to Ingredients ↑

  1. Place lasagne sheets on a clean work surface. Starting from the shortest end, loosely roll each lasagne sheet to form a log. Trim the edges and discard. Use a sharp knife to cut the pasta, crossways at 6mm intervals. Unravel the pasta.

  2. Combine 1 tbs soy sauce with the star anise. Brush the mixture over both sides of each duck breast fillet.

  3. Heat 2 tsp of the peanut oil in a large heavy-based frying pan over medium-high heat. Add the duck and cook, uncovered, for 5-6 minutes or until skin is golden brown and crisp. Turn and cook for a further 4 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Cut the duck across the grain into thin slices.

  4. Combine the remaining soy sauce and peanut oil with the mirin, sesame oil and ginger in a small bowl.

  5. Cook pasta in a large saucepan of salted boiling water for 3-5 minutes or until al dente. Drain. Return to the pan with the soy sauce mixture, duck and green shallots. Toss until well combined. Divide among serving plates, drizzle with any remaining sauce and top with chilli


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