If you ever see duck breast on the reduced shelf with a fab price, do a secret air punch as you don’t often see them marked down much. I picked two breasts up for under £1 and popped them straight into the freezer, ready for when I had some fresh ingredients to pair it up with.
If you are going to do a Chinese Dish with a feathery friend, consider Star Anise in the recipe as it works really well, you can pick this up in most supermarkets but it is often a million times cheaper in an Asian supermarket. This works really well with desserts as well as the aniseed taste can pair it up nicely with other flavours.
You will need…..
2 duck breast
1/4 of a green cabbage sliced finely
2 finely chopped spring onions
2 finely chopped plums
1 cup of orange or apple juice
2 star anise
1 tsp chinese 5 spice
1 tbsp honey
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp chicken marinade
It is worth paying a visit to a Chinese or Thai supermarket as you can pick up large bottles of soy sauce ,fish sauce and chicken marinades for a really low price and they can last a long time, these can make a dish taste like it should be in a takeaway carton,and it’ll save you heaps !.
In a small saucepan put in the plums with the star anise ,honey, juice and the Chinese 5 spice.
Mix and bring to the boil, turn the heat right down and let it gently simmer for around 5 minutes. Turn off the heat,cover with a lid and leave until required.
Put the oil,soy sauce and chicken marinade into a wok and heat up on a medium heat, put the cabbage in and fry until soft, add the noodles and mix in the liquid.
Fry four 2 to 3 minutes, then add the spring onions ( save some for decoration).
Take off the heat, cover and leave to the side.
Score the skins on the duck and pat dry with a paper towel. Heat a frying pan but do not add any oil. Pop the duck in skin side down and let it cook for around 7 minutes, lot’s of fat will come from the duck, discard this and now place the duck on its other side for about a minute.
Pop the duck, skin side up in the oven for about 8/10 minutes then pop on a chopping board and cut into disks, quickly flash fry the noodles and pop them on a plate.
Arrange the duck over the noodles and pour over the sauce.
Decorate with the spring onions and serve.