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Roasted crispy duck with spicy noodles and sweet-and-sour plum chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the duck, rub the salt into the duck skin and place skin-side down in a hot pan for 2-3 minutes, or until golden-brown. Turn over and cook for a further 2-3 minutes, or until golden-brown all over, then transfer to the oven to cook through for 4-5 minutes. Remove and allow to rest.

  3. For the noodles, place all the ingredients except the noodles and sesame oil in a small food processor and pulse to a smooth paste. Mix in with the cooked, drained egg noodles and sesame oil until the noodles are evenly coated.

  4. For the plum chutney, heat the oils together in a pan and fry the garlic, plums and chilli powder for 3-4 minutes, or until softened, then add the remaining ingredients. Cook for 7-8 minutes, or until the plums break down and the mixture is thick and sticky.

  5. Serve the duck breast sliced on top of a bed of the noodles and the chutney spooned around the outside. Garnish with lime wedges and sesame seeds.

Ingredients

For the roasted crispy duck

  • 1 duck breast, skin scored
  • ½ tsp salt

For the spicy noodles

  • ½ red pepper
  • ½ tsp mild curry powder
  • ½ tsp coriander
  • pinch chilli powder
  • 2 garlic cloves
  • 2 tbsp vegetable oil
  • 200g/7oz egg noodles, cooked according to packet instructions, drained
  • 1 tbsp sesame oil

For the sweet-and-sour plum chutney

  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 garlic clove, peeled, crushed
  • 2 plums, stones removed, chopped
  • pinch chilli powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1 tbsp soy sauce

To serve

  • lime wedges
  • 1 tsp sesame seeds

Shopping List

Roasted crispy duck with spicy noodles and sweet-and-sour plum chutney

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Meat, fish and poultry

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