Recipe

Five-spice duck breast with asian mushroom drunken noodles

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

Five-spice duck breast with asian mushroom drunken noodles
  • 1 1/2 teaspoon chinese five spice
  • 1 1/2 teaspoon sea salt
  • 2 duck breasts, skin scored
  • 200 gram dried rice stick noodles
  • 1 tablespoon light soy sauce
  • 1/4 cup (60ml) oyster sauce
  • 1 tablespoon raw caster sugar
  • 1/4 teaspoon sesame oil
  • 2 tablespoon chicken stock
  • 1 large eschalot, peeled and sliced
  • 3 clove garlic, minced
  • 3 teaspoon finely grated ginger
  • 200 gram shiitake mushrooms, trimmed and sliced
  • 200 gram enoki mushrooms, trimmed
  • 75 gram bean shoots
  • handful coriander leaves, to serve

Method

Five-spice duck breast with asian mushroom drunken noodles
  • 1
    Heat a wok or frying pan over medium-high heat. Combine the five spice and salt in a small bowl. Dry the duck breast with a paper towel and rub well with the five spice mix.
  • 2
    Place the duck into the hot pan skin-side down for 7-8 minutes until crisp and golden; turn and cook for a further 4 minutes over medium heat. Remove from the pan and allow to rest before slicing.
  • 3
    Meanwhile, boil the kettle and place the noodles in a bowl. Cover with boiling water for 5 minutes until almost tender; drain.
  • 4
    Place the soy sauce, oyster sauce, sugar, sesame oil and chicken stock in a small bowl and stir to dissolve the sugar.
  • 5
    Increase the heat to high and cook the eschalot in the duck fat for 30 seconds. Add the garlic and ginger, cook for 30 seconds before adding the mushrooms, then cook for 3 minutes.
  • 6
    Add the sauce mix and noodles and cook for 2 minutes until the noodles are tender.
  • 7
    Finely slice the duck breast. Place the noodles in serving bowls and top with sliced duck, bean shoots and coriander and serve.

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