Chinese 5 spice duck with Asian noodles and Bok choy
Ingredients
380g Luv-a-Duck Fresh Duck Breasts
4 tsp Chinese 5 spice powder
2 Tbsp honey
6 Tbsp soy sauce
4 spring onions, finely sliced
200g Singapore egg noodles.
Juice of half a lime
1 Tbsp sesame oil
1 bunch bok choy
Products used
Method
-
Preheat the oven to 180°C. Use a paper towel to pat it dry and rub the Chinese 5 spice over the duck breast. Score skin in a crisscross pattern and lightly season the skin with salt. Place in preheated pan skin side down, using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins.
-
Remove pan from heat and place in preheated oven for a further 8-10 mins to your liking. Rest for 5 mins before slicing.
-
Warm the honey and soy sauce together in a small pan. Bring to the boil for 1 minute. Allow to cool. Steam the bok choy for 2 mins over the stove top or in the microwave.
-
Cook the noodles as per packet instructions and then toss with the spring onions, lime juice and sesame oil.
- Serve the noodles topped with bok choy and duck breast slices and then drizzle over the honey soy sauce.
Recipe by Shelley Judge