The quantities provided above are averages only.
350 grams
Irish Duck Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
2 unit(s)
Garlic
250 grams
Mushrooms
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Scallion
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
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. Turn the heat to medium-high and sear until the skin is a golden brown colour, 10-15 mins. Turn and cook for another 2-3 mins. Reserve the duck fat to use later.
Pop the breasts into an oven dish and cook for 12-15 mins. Rest for 1-2 mins before slicing.
Boil a large pot of salted water for the egg 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. TIP: If you’re in a hurry you can boil the water in your kettle.
Peel and grate the garlic (or use a garlic press).
Roughly chop the mushrooms.
Trim and thinly slice the scallion.
Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, 3-4 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, if required to loosen the sauce.
Once the duck has finished resting, thinly slice on your board.
Share your hoisin & teriyaki noodles between your serving bowls and top with your sliced duck. Scatter over the scallion.