Pan Fried 5 Spice Duck Breast and Noodles

 This is quick and delicious!

Serves 4

Prep time: 15 mins

Cook time and rest: 15 mins

Equipment

Sharp knife

2 Chopping boards or wash between raw meat and veg uses

tongs

frying pan

lidded pan

non stick pan

wooden spoon

Ingredients

4 duck breasts 

1 tbsp Chinese 5 spice

2 tbsp soy sauce

5 tbsp dry sherry

2 tbsp sesame oil

2 tbsp honey

1 tbsp white wine vinegar

2 star anise

Pinch chilli flakes

300 mls water

1 bunch spring onions, sliced on the angle

Tenderstem broccoli

Ramen noodles 

Chicken stock cube (not essential but adds a bit of flavour whilst cooking the noodles)

Method:

Pat the duck breasts dry using kitchen roll.  Take a sharp knife and slice diagonally across the skins to score. Try not to cut through to the flesh.

Rub the skins with the Chinese 5 spice, cover and put in the fridge for an hour or so.

When ready to cook place the duck breasts skin down in a cold frying pan. You don't need any oil as the duck breasts produce a lot of fat. 

Turn the heat to medium / high and allow to cook for 6 minutes to crisp up the skin, turn and cook for 4 mins. Spoon off excess fat and keep - is good for roasting potatotes.

Whilst the duck is cooking, boil the kettle and cook the ramen noodles with a stock cube as per the packet instructions. Drain, discarding the liquid and keep warm.Using tongs sear the meat around the edges.

Prepare the sauce. Place the  soy sauce, dry sherry, sesame oil, honey, white wine vinegar, start anise, crushed chilli and water in a non stick pan. Bring to a boil then turn down immediately to simmer and infuse for a few mins. Keep warm.

Place the broccoli spears in a large pan and cover with boiling water. Salt and cook for 6 mins until al dente. Discard the water, season the veg replace lid and keep warm.

Take the duck out, check is cooked - you want it to be pink - just not raw (it will carry on cooking as it rests). Put on a board and rest for a full 5 mins. 

To plate up, put the noodles on warmed plates, broccoli alongside and pour a little sauce over the noodles. Slice the duck diagonally and lay across the noodles topping with sauce. Sprinkle with spring onions to garnish.

Enjoy!