Pan‑fried Duck Breast with Noodles

Name: Pan‑fried Duck Breast with Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian Chinese Cabbage Vegetable
Ingredients: 300 g rice vermicelli; Salt; 2 duck breast fillets (≈220 g each); 2 tbsp hoisin sauce; 300 g Chinese cabbage; 2 handfuls bean sprouts; 2 oranges; 2 tbsp Soy sauce; 1 tsp five‑spice mix; pepper (ground)

Prep: 15min

| Servings: 4 | Cook: 20min

Pan‑fried duck breast with noodles is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g rice vermicelli
Salt
2 duck breast fillets (≈220 g each)
2 tbsp hoisin sauce
300 g Chinese cabbage
2 handfuls bean sprouts
2 oranges
2 tbsp Soy sauce
1 tsp five‑spice mix
pepper (ground)

Instructions

1.
Cook the noodles in salted water until al dente.
2.
Wash the duck, pat dry, remove skin and cut into thin strips. Slice the duck meat and combine with hoisin sauce. Wash and trim the cabbage, then slice into strips. Rinse the bean sprouts and drain. Peel the oranges thoroughly, quarter lengthwise and slice.
3.
Crisp the duck skin in a hot wok while stirring. Strain out the fat, catching it for later use. Return 2 tbsp of duck fat to the wok and cook the sliced duck meat for about 2 minutes, then remove again. Briefly sauté the cabbage in the wok, add the drained noodles and stir. Mix in the orange slices, bean sprouts and duck meat, seasoning with soy sauce, five‑spice powder and pepper. Sprinkle with crispy duck skin before serving.