Ingredients
- 4 duck breasts
- 250 gram wholewheat medium noodles
- 2 spring onions chopped
- 2 red chillies chopped
- 4 garlic cloves finely chopped
- 1 thumb sized piece of ginger peeled and chopped
- 5 tbsps soy sauce
- 2 tbsps honey
- 1 tbsp smooth peanut butter
- 120 g bamboo shoots
Optional garnishing
- sesame seeds
- spring onion
- red chilli
Instructions
- Bring the duck breasts to room temperature for 30 minutes.
- Score the skin with a sharp knife before seasoning the skin side only with a good pinch of salt. Place the duck breasts skin side down in a cold frying pan before placing on medium-high heat. Cook for 6 minutes.
- In the meantime, cook the dry whole-wheat noodles according to packet instructions. Once cooked, drain and set aside.
- After 6 minutes, season the flesh side of the duck with salt before turning and cooking the flesh side for a further 5 minutes.
- Remove the duck from the pan to rest for 5 minutes before slicing (keep the duck fat to sauté the vegetables)
- In the same frying pan sauté the spring onion, red chillies, garlic and bamboo on a medium-low heat for 2 minutes.
- 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.
- Slice the duck and serve on the bed of spicy noodles.
- Garnish with freshly chopped red chilli, spring onion and a sprinkling of sesame seeds.
Notes
If you don’t like too much spice, then simply reduce the amount of chilli you use in this recipe.
Nutrition
Serving: 1 Serving | Calories: 406kcal | Carbohydrates: 35g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 131mg | Sodium: 1483mg | Potassium: 654mg | Fiber: 3g | Sugar: 12g | Vitamin A: 333IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 10mg
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