There are many people out there that are too used to certain dinners, that they’re almost too afraid to try something new i.e. a different form of game or poultry other than just chicken! I was certainly one of these people, once upon a time, however I made a promise to myself that as I learnt to improve my cooking skills, I wouldn’t let an ingredient of any kind intimidate me.
Once you’ve worked with any new ingredient a few times, you look back and think “why was I so afraid to work with that?” This is exactly what I went through with Duck. I was used to Chicken and stuck with that and as a result, my meals were tasty but limited.
Duck is beautifully rich and goes well with an unlimited number of flavour combinations. This stir-fry is a great recipe to begin getting used to cooking with this wonderful ingredient. Dive in feet first and enjoy the results!
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
2 x Duck Breasts (skin on)
2 teaspoons x 5-Spice Powder
3 teaspoons x Teriyaki Sauce
1 teaspoon x Fish Sauce
1/2 x Lime (juice of)
1 teaspoon x Palm Sugar
handful x Coriander Leaves (finely chopped)
Stir-Fry Vegetables (optional)
– Baby Corn
– Chopped Peppers
– Spring Onions
1. With a sharp knife, slice diagonally across the skin of the duck and repeat the other way to form a criss-cross pattern, avoid penetrating through to the duck itself. Rub the 5-Spice powder all over the duck (it contains salt so there is no need to add extra)
2. Heat an oven-proof frying pan onto a low heat (on the hob) and immediately add the duck breasts skin-side down. This will melt away some of the fattiness of the duck and act as an oil-replacement. Leave the duck for about 15 minutes to render the fat. Meanwhile pre-heat the oven to 170C for a fan-assisted oven.
3. Turn the heat up to ‘medium-high’ on the hob and cook the duck for a further 5 minutes to crisp the skin. Then turn the breasts over and cook for 1-2 minutes. Place the frying pan into the oven and cook for 8 minutes. Once the time is up, remove the pan from the oven and leave the duck breasts to rest on a warm plate or chopping board.
4. Whilst the duck is cooking, make the egg noodles by boiling the kettle and adding hot water to a large saucepan on a high heat and then add the noodles. Cover the saucepan and bring to the boil, cook for 4-5 minutes until tender.
5. Make the sauce by heating a medium-sized saucepan over a medium heat and adding the teriyaki and fish sauce, along with half a squeeze of the lime juice and sugar, bring to the boil and then reduce to a simmer. Taste and adjust if required.
6. Thickly slice the duck breasts once they have finished resting, and place on top of a portion of the egg noodles, then pour over the sauce and serve with a sprinkling of the coriander.