topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Roasted Duck Breast

with hoisin & teriyaki egg noodles

Allergens:
Egg
•Wheat
•Sesame
•Soya

The quantities provided above are averages only.

Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

sideBannerName

Nutrition Values

Energy (kJ)4768 kJ
Energy (kcal)1140 kcal
Fat76.1 g
of which saturates19.5 g
Carbohydrate79.9 g
of which sugars21.8 g
Dietary Fiber0 g
Protein36.5 g
Cholesterol0 mg
Salt4.07 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

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. 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.

2

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. 

3

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.

4

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.