- 2 duck breasts
- 2 tsp Chinese five spice powder
- 2 tbsp clear honey
- 5 tbsp soy sauce
- 4 spring onions, sliced
- 150g egg noodles
- A squeeze of lime juice
- Sesame oil to taste
- Salt and pepper
- Sesame seeds to serve
- Preheat your oven to a solid 180C. Score a cross-hatch pattern into the skin of the duck breast, then rub generously with five-spice, salt, and pepper. Take a good frying pan, put it on a decent heat, and place the duck breasts skin side down. Season the fleshy side as you did with the skin, and cook for about 3 minutes (or until the skin is golden). Turn over, cook for another 2 minutes, then stick the pan in the oven for 5 minutes. Remove, and leave to rest.
- Take a small saucepan, and warm the honey and soy sauce, mixing them together as they heat up. Leave to cool.
- Cook the noodles according to pack instructions. Drain, then toss in the spring onions, the lime juice, and some sesame oil. Distribute between two bowls. Slice the duck into strips, place over the top of the noodles, and drizzle with the sauce. Scatter over the sesame seeds, and a little more sesame oil. Yum!
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!Build my box