Pan‑fried Duck Breast over Noodles

Ingredients

• 600 g duck breast fillets (2 pieces)
• 250 g green Japanese noodles
• 4 tbsp soy sauce
• 1 tbsp liquid honey
• 0.5 tsp sambal oelek
• 2 tbsp lemon juice
• Salt
• 3 tbsp oil
• 50 ml poultry stock
• 1 Spring onion
• Shiso leaf (for garnish)

Instructions

1. 1.

   Cook noodles according to package instructions, drain and rinse with cold water.

2. 2.

   Whisk together honey, soy sauce and sambal oelek.

3. 3.

   Slice duck breast into rounds, marinate in the mixture for 30 minutes.

4. 4.

   Remove duck from the marinade, pat dry and reserve the marinade.

5. 5.

   Sear duck in a hot wok with about 1 tbsp oil until browned on all sides, season with salt and lemon juice, remove and keep warm. Then add stock and remaining marinade to the wok, toss in noodles and heat through.

6. 6.

   Trim spring onions, wash and cut into rings.

7. 7.

   Plate noodles, arrange duck slices on top, sprinkle with spring onion rings and garnish with shiso leaves if desired.