Ingredients listed serve 1: 599 calories per serving.
I won't deny that this one requires a bit of fine chopping, but provided you get in the mood, maybe with your favourite radio station, or a small glass of wine, it's not really that onerous. The matchstick batons cook more quickly and evenly if they are equal sized. I find it is best to prepare everything in advance and when you're ready it comes together quite quickly.
I tend to use the portion sized packs of Gressingham duck breast which come in at a bit less than 100g when you cut off the skin, but it seems to be about the right amount and does at least reduce the calories slightly if that is what you're after. Another way to reduce calories would be to omit the sesame oil in the glaze - but the stir fry vegetables do need a little oil to cook properly
Ingredients:
100g duck breast
2 tsp five spice powder
30g fine egg noodles
quarter tsp sesame oil
For the glaze:
1 tsp clear honey
half tbsp sesame oil
1 tbsp low sodium soy sauce
10g grated ginger
0.5 clove garlic crushed
1 tbsp lime juice
red chilli finely sliced to taste
half tbsp sesame oil
For the stir fry:
100g onion finely sliced
100g carrot cut into matchstick batons
75g mange tout (de-stringed)
100g pak choi finely sliced
15g ginger cut into tiny matchsticks
2 cloves garlic finely sliced
To finish:
half a lime
10g coriander
chilli to taste
Prepare all the vegetables and set aside.
Most fine egg noodles come in a 'nest' which I find easiest to break up a little. I suspect purists may not agree with this practise, but it makes it easier to mix in with the vegetables and they seem to cook more evenly. Place the noodles (broken or not) in a saucepan of boiling water and boil for 3 and a half minutes stirring occasionally to cook them evenly. Drain in a seive and immediately mix in a quarter teaspoon of sesame oil to prevent the noodles sticking together. Set aside.
Mix all the ingredients for the glaze and set aside.
Heat the oven to around 180 - 200 degrees. Take the duck breast and make 4 or 5 slashes across the width of the skin deep enough so that you see the meat. Rub the breast all over with Chinese five spice powder and place it skin side down in a cold frying pan. Place the pan on a high heat and sear the breast for 5 minutes before turning over for one minute. Put the duck in the oven, skin side up, for around 12 minutes. Timing in the oven will depend on how big the breasts are and how pink you like them. When done, remove from the oven, wrap in foil and put aside to rest for 5 minutes.
As you put the duck is in the oven, you can start stir frying the vegetables. Place a wok on a high heat. Add the sesame oil and then the onion. Fry for a few minutes, before adding first the carrot, then the garlic and ginger followed by the mange tout and lastly, the pack choi. The time it will take to cook each vegetable depends very much on how efficient your hob and wok is - and how you like your vegetables. The ones that need the longest go in first. I prefer my green vegetables slightly al dente, but my onion well cooked so you will need to assess as you go. Cook the vegetables until slightly underdone as the final heating through will finish them off.
To finish and serve, thoroughly mix the noodles in with the vegetables in the wok, add the chilli, the glaze mix and coriander (reserve a little to garnish). Stir together over a medium high heat for a minute or two before decanting into your serving bowls. Slice the duck breast and place the slices on top of the noodles. Garnish with reserved coriander (and more chilli if that is your thing!) and serve with a wedge of lime on the side
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