Casual and a little gourmet, this duck and noodles dish could be your dinner in under 30 minutes.
• Prep time: 15 minutes
• Cook time: 15 minutes
• Yield: Serves 4
• 4 x 180g duck breast fillets (see note), skin scored
• 2 tbsps hoisin sauce
• 270g packet soba noodles
• 1/3 cup (80ml) soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• Juice of 1 lime
• 1 mango, sliced
• 2 cups watercress sprigs
- Preheat the oven to 180°C.
- Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
- Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.
Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-soba-noodles-mango/ec8420f4-cbcb-4fca-9fb9-d719eaba9a68?r=recipes/duckrecipes&c=587fa22a-fb2a-45f4-a27d-4a52fb3e49d6/Duck%20recipes