Duck Noodle Bowl
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- Prep Time10 mins
- Total Time35 mins
- Makes4 servings
(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)
This five-spice noodle bowl that only takes 35 minutes to make.
Ingredients
2 duck breasts, about 250 g each
1/4 tsp five-spice powder, (optional)
1/4 tsp salt
450 g dried spaghetti pasta
1 bunch green onions, (about 5), cut in matchsticks
2 garlic cloves, minced
3 tbsp oyster sauce
3 tbsp hoisin sauce
1 English cucumber, halved lengthwise, seeded and cut in matchsticks
1/2 cup cilantro leaves
Instructions
Place duck breasts, skin-side up, on a cutting board. Using a sharp knife tip, score skin in a tight cross-hatch pattern without cutting through to meat. Pat both sides of duck breasts dry with paper towels. Sprinkle with five-spice powder and salt. Season with pepper.
Arrange duck breasts, skin-side down, in a cold large non-stick frying pan. Set over medium-high. Cook, partially covered (duck will splatter as it cooks), until skin is golden and crisp, 6 to 8 min. Reduce heat to low. Flip duck over. Cook, partially covered, until medium-rare, 6 to 8 min more. Remove duck to a cutting board and let rest for 10 min. Carefully discard all but 1 tbsp fat in pan.
Meanwhile, cook pasta following package directions. Drain and add to pan with duck fat along with green onions and garlic. Stir for 1 min. Stir in oyster and hoisin sauces. Season with pepper. Stir to coat.
Thinly slice duck. Divide noodles among bowls. Top with duck, cucumber and cilantro.
Nutrition (per serving)
Calories 620, Protein 42g, Carbohydrates 95g, Fat 8g, Fibre 6g, Sodium 790mg.