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Serves
US | Metric
Ingredients
  • 4 Duck breasts
  • 250 g Wholewheat medium noodles
  • 3 Spring onions (chopped)
  • 2 Chillies (chopped)
  • 1 Small piece of ginger (peeled and finely chopped)
  • 3 Garlic cloves (pealed and chopped)
  • 5 tbsps Soy sauce
  • 2 tbsps Honey
  • 1 tbsp Smooth peanut butter
  • 120 g Bamboo shoots
Optional garnishing
  • Spring onion
  • Sesame seeds
Duck breast served with Chinese style wholewheat noodles Duck breast served with Chinese style wholewheat noodles

Duck breast served with Chinese style wholewheat noodles

This dish is full of flavour, ridiculously simple to make and ready in under 20 minutes..... whats not to love!!!.

Prep 5 minutes
Total 20 minutes
  1. Bring the duck breasts to room temperature for 30 minutes  
  2. Score the skin with a sharp knife before seasoning the skin side only with a good pinch of salt and pepper. Place skin side down in a cold frying pan and place it on medium-high heat. Cook for 6 minutes.
  3. In the meantime, cook the dry wholewheat noodles according to packet instructions. Once cooked, drain and set aside.
  4. After 6 minutes, season the flesh side of the duck with salt and pepper before turning and cooking for a further 5 minutes.
  5. Remove the duck from the pan to rest for 5 minutes before slicing (keep the duck fat to sauté the vegetables)
  6. In the same frying pan sauté the spring onion, red chillies, garlic and bamboo on a medium-low heat for 2 minutes.
  7. Add the soy sauce, peanut butter and honey to the pan followed by the noodles.. Stir all the sauce into the noodles before removing from the heat.
  8. Slice the duck and serve on the bed of spicy noodles.
  9. Garnish with freshly chopped spring onion and a sprinkling of sesame seeds.
Duck breast served with Chinese style wholewheat noodles Duck breast served with Chinese style wholewheat noodles

Duck breast served with Chinese style wholewheat noodles

This dish is full of flavour, ridiculously simple to make and ready in under 20 minutes..... whats not to love!!!.

favorite
print
rate
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 4 Duck breasts
  • 250 g Wholewheat medium noodles
  • 3 Spring onions (chopped)
  • 2 Chillies (chopped)
  • 1 Small piece of ginger (peeled and finely chopped)
  • 3 Garlic cloves (pealed and chopped)
  • 5 tbsps Soy sauce
  • 2 tbsps Honey
  • 1 tbsp Smooth peanut butter
  • 120 g Bamboo shoots
Optional garnishing
  • Spring onion
  • Sesame seeds

  1. Bring the duck breasts to room temperature for 30 minutes  
  2. Score the skin with a sharp knife before seasoning the skin side only with a good pinch of salt and pepper. Place skin side down in a cold frying pan and place it on medium-high heat. Cook for 6 minutes.
  3. In the meantime, cook the dry wholewheat noodles according to packet instructions. Once cooked, drain and set aside.
  4. After 6 minutes, season the flesh side of the duck with salt and pepper before turning and cooking for a further 5 minutes.
  5. Remove the duck from the pan to rest for 5 minutes before slicing (keep the duck fat to sauté the vegetables)
  6. In the same frying pan sauté the spring onion, red chillies, garlic and bamboo on a medium-low heat for 2 minutes.
  7. Add the soy sauce, peanut butter and honey to the pan followed by the noodles.. Stir all the sauce into the noodles before removing from the heat.
  8. Slice the duck and serve on the bed of spicy noodles.
  9. Garnish with freshly chopped spring onion and a sprinkling of sesame seeds.