Sweet Chinese Duck Breasts with Noodles
This is suitable for all ages as the sweet sticky sauce makes whatever you put it on taste good so children will, I hope, love it too.
If you are concerned about the welfare of chickens, then sadly the plight of ducks is more concerning still. I am told that they are bred in worse conditions. This duck, I am happy to say, was a free range duck from Kimber’s Farm Shop in Wincanton, though bought at the farmer’s market in Shaftesbury which is in the Town Hall on the first Saturday of every month 9am-1pm.
2 duck breasts each weighing about 400g or so. If not, make up to 800-1kg in duck breasts.
2 tsp Chinese 5 spice powder
2tbsp maple syrup
2tbsp sherry vinegar 2tbsp orange juice
8 spring onions
1. Score the skin of the breasts with a very sharp knife.
2. Rub a teaspoon of Chinese 5 spice powder and a little salt into the skin.
3. Heat a frying pan until hot and add the duck breasts, skin side down for 8-10 minutes to the pan. When the fat from the duck has melted, tip it into a heat proof container so that you may do what you wish with it when it is cool. (You could use it to add to fat to roast potatoes in)
4. Place the whole trimmed spring onions under the duck breasts when you turn them over and fry for another 5 minutes. You could also put it in a hot oven for 5 minutes instead if you like.
5. After the 5 minutes on the other side, add the liquids except the orange juice to the pan over the heat. Allow about 2 minutes for the sauce to amalgamate and then add the orange juice and remove from the heat.
6. Place the duck breasts on a board to rest.
7. Pour boiling water over the noodles and steam the vegetables while you allow the duck to rest. Toss the noodles in sesame oil.
8. Serve sliced and on hot plates with the sauce dizzled on top.
2 tbsp of each liquid to me looks as if it lacks thought; however it just worked out that way. I made this for the whole family but if doing so for adults I would add quarter to half a teaspoon of dried chilli flakes and sizzle for a few seconds before adding the liquid to the pan.