recipes > gratifying grub > malay duck with stir-fry noodles
malay duck with stir-fry noodles
I got the inspiration for this dish while I was in Malaysia. I love the strong flavours of asian cuisine. Setting off the duck is a simply irresistible combination of fresh mango, ginger and red chilli.
gratifying grub (category)
01 (fuss level)
instructions
1. Pre-heat the oven to 200C.
2. Heat up the frying pan with no fat on it. Rub a ? teaspoon of Chinese Five Spice into the duck breasts, season and place them on the frying pan, skin down to sizzle for 2 minutes. Turn them over, reduce the heat and fry for another 2 minutes.
3. Meantime, de-seed and chop the red chilli as finely as you can. Set it aside.
4. Once the oven is ready transfer the duck breasts, skin up, into the roasting tin and roast for:
- 12 minutes for medium/rare; 15 minutes - medium; 18 minutes - well done
5. While the duck is in the oven, prepare the stir-fry:
- Chop 150g of fresh mango into small pieces
- Cut 4 spring onions into 1cm lengths
- Split the broccoli into small florets
- Grate about 1 tablespoon of fresh ginger on the coarse side of the grater.
6. With about 6 minutes before end of the cooking time for the duck, start making the stir-fry: Heat 1 tablespoon of vegetable oil into the deep pan/wok and throw in:
- 1 tablespoon of sesame seeds, grated ginger, chopped chilli and 300g of noodles. Break up the noodles a bit and then pour in:
- 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce and 1 tablespoon of Thai fish sauce
Mix well then add: mango, spring onions and broccoli. Sprinkle ? a teaspoon of ground coriander and the rest Chinese Five Spice and stir fry for 3-4 minutes.
7. Take the duck breasts out of the oven, place on the plate and slice it.
To serve: arrange noodles in the middle of the plate and rest the sliced duck on top.
