Asian-inspired Roast Duck
with hoisin egg noodlesCalories
:
1158 kcalProtein
:
35.9g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Egg
- Wheat
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Soya
This Roast Duck recipe takes inspiration from classic Asian dishes to bring a fine dining experience straight into your home!
Ingredients
Serving amount
350 grams
Irish Duck Breast
150 grams
Egg Noodles
(Contains: Egg, Wheat, Cereals containing gluten)
2 unit(s)
Garlic
250 grams
Mushrooms
2 sachet(s)
Hoisin Sauce
(Contains: Soya)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya May be present: Soya)
2 sachet(s)
Thai Style Spice Mix
½ bunch(es)
Scallion
1 unit(s)
Carrot
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4844 kJ
Energy (kcal)1158 kcal
Fat75.1 g
of which saturates20.5 g
Carbohydrate85.3 g
of which sugars27.8 g
Dietary Fiber7 g
Protein35.9 g
Salt4.2 g
Potassium81.3 mg
Calcium12.2 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Oven dish
•Sieve
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Score the skin of the duck breasts.
- Place the duck in a cold pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw duck and its packaging. Duck is cooked when browned on the outside.
- Lower the heat to medium-high and sear until the skin is golden brown, 10-15 mins. Turn and cook for another 2-3 mins. Reserve the duck fat to use later.
- Pop the duck into an oven dish and cook for 12-15 mins.
TIP: Cook for 5-10 mins extra if you'd like it more well done.
2
- Boil a large pot of salted water for the noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins. Drain in a sieve. Return to the pot with a splash of oil. Toss to prevent sticking.
- Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim and thinly slice half the scallions (per 2P).
3
- Place a large pan over high heat (no oil).
- Once pan is hot, add mushrooms, carrots and cook until charred, 5-6 mins, shifting occasionally as they cook.
- Reduce the heat to a medium-high and add the garlic and Thai spice and fry for 30 secs more.
- Sir through the hoisin, teriyaki and drained noodles. Mix well and season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary.
4
- Once the duck has finished resting, thinly slice widthways.
- Share your noodles between bowls.
- Top with the sliced duck.
- To finish, scatter over the scallion.
