Seared duck with five-spice and noodles
How to make Seared duck with five-spice and noodles recipe - nouilles et canard poêlé aux cinq-épices recette
SERVES 4
Ingredients:
4 boneless duck breasts, about 5½oz each (150g), skin on and scored in a crisscross pattern
2 tsp Chinese five-spice powder
1 tbsp butter
1 x 9oz (250g) package thick or medium dried udon noodles
2 tbsp fresh orange juice
1 tsp light or dark brown sugar
handful of fresh cilantro leaves, finely chopped
Method:
1 Rub the duck breasts all over with the five-spice powder. Melt the butter in a frying pan over high heat. Add the duck breasts, skin-side down, and cook for about 10 minutes, until the skin is golden and crisp. Carefully pour away the fat from the pan, then turn the breasts over and cook on the other side for 8 minutes. Meanwhile, cook the noodles according to the package directions, and drain well.
2 Remove the duck from the pan, and let stand 3 minutes. Cut into diagonal slices, and arrange on a warm plate. Pour away any remaining fat, then add the orange juice to the pan along with the sugar. Let simmer for a minute or two, scraping up any bits from the bottom of the pan with a wooden spoon.
3 Add the drained noodles and toss them in the sauce for a couple of minutes to coat. Remove from the heat, and stir in the cilantro. Serve immediately with the warm duck breasts.
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| Seared duck with five-spice and noodles |
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