Duck has got to be my favourite meat. I nearly always pick duck if we go to a restaurant nearby (a rarity saved for birthdays!). I love it roasted, confit, curried, in a salad or whatever else, I’m a huge fan. Unfortunately, it’s still an expensive meal so I’ve devised this dish which gives me the dirty, naughty taste of duck without costing a fortune which is light enough for hot summer nights and won’t wreck my diet! It’s really easy and even my meat mad husband doesn’t complain as I can fill him up with noodles.
Here’s what you need for 4 people:
- 2 duck breasts
- 4 nests of noodles (I used rice noodles but egg noodles are fine)
- 1 onion sliced
- 1 red pepper cut into chunks
- few spring onions sliced
- sliced red chilli (optional)
- 3 tsp 5 spice powder
- sesame oil
- 2 tsp garlic and ginger purée (or 2 cloves garlic and nub of grated ginger)
Here’s what I did:
- First marinate the duck by slicing diagonally into the skin and massaging in the oil, ginger and garlic and 5 spice. Cover and leave in the fridge for 30 minutes.
- Take the duck out of the fridge 30 minutes before cooking and place skin down in a cold frying pan. Turn the heat on to medium and sear the duck for a few minutes until the fat oozes out and the skin is golden.
- Stick it in the oven at 200 degrees, gas 6 for about 10 minutes, depending on how rare you like the duck .
- Meanwhile pop the noodles in boiled water from the kettle and leave to stand.
- Heat a tbsp oil in a wok and stir-fry the onions and peppers for a few minutes then add the spring onion sand finally the chillies if using.
- Let the duck rest for about 10 minutes before slicing thinly.
- Drain the noodles and combine with the vegetables and extra sesame oil if you like.
- Arrange the sliced duck on top and serve.
- Add a few raw prawns or small cooked ones (whatever you have in the freezer) to make it a special meal.
- Use mangetout, baby sweetcorn, mushrooms, pineapple…whatever you have!
- Drizzle the duck with runny honey and sesame seeds for extra oomph and, of course, calories!
So here is my easy duck dish, full of flavour and the most time consuming bit is cutting up the vegetables. You could be really naughty and just use frozen ones!
Let me know how you cook your duck in the summer.