Five-spice Duck Breasts With Honey And Soy
This recipe for Five-Spice Duck with Soy Honey Glaze combines tender duck breasts coated in aromatic spices, creating a crispy skin and succulent meat. The dish is served on a bed of flavorful oriental-style noodles, dressed with a sweet and savory honey soy sauce. Effortlessly elegant and bursting with bold flavors, this dish is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 small duck
- 4 tsp five-spice powder
- salt and freshly ground black pepper
- 2 tbsp clear honey
- 6 tbsp soy sauce
- salt
- 4 spring onions
- 1 packet oriental-style egg noodlesnoodles
- , to taste sesame seeds
- toasted sesame oil
- squeeze fresh lime juice
Instructions
- Preheat the oven to 180C/170C Fan/Gas 4.
- With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
- Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3â5 minutes then allow to rest.
- Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
- Bring a pan of salted water to the boil and cook the noodles for 3â4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
- Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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