Pan-fried duck breast and noodles

    35 min

    This isn't quite as fancy as the title makes out - you know in Tesco they do the 3 for £3 on noodles, stir fry veg pack and a sauce - well, that is really all this is - plus the duck! So it is egg noodles, the plum and hoisin sauce which is delicious and a vegetable mixture of spring greens, bean sprouts, carrot, broccoli, onion and pepper (we added mushrooms too). The duck breasts were from a pack from Costco, and I have never cooked duck until last night so I was a little concerned... The meat was tender though and the fat crisp, so it turned out well and of course went perfectly with the stir fry. This is a perfect stir fry if you want something a little more special than just chunks of chicken or pork.


    Buckinghamshire, England, UK
    15 people made this

    Serves: 2 

    • drizzle of olive oil
    • 1 teaspoon chopped root ginger
    • 2 duck breasts (with the fat)
    • 1 pack egg noodles
    • 1 pack stir-fry vegetables (see above for details)
    • plum and hoisin sauce to taste

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. In a large shallow pan, heat the oil and fry the ginger for a few minutes.
    2. Score the fat on the duck breasts, then place fat-side down in the pan. Cook for around 10 minutes, or until the fat is crispy.
    3. Heat some olive oil in a wok and stir-fry the vegetables for a few minutes. Add the noodles and cook for another few minutes, then add the sauce and continue to cook on a low heat.
    4. Turn the duck breasts over and cook for around 5 minutes. Cut open to check the colour inside - depending on how you like it, cook for longer or serve. I found that it wasn't cooking so well in the pan so we put it in the oven for around 5-10 minutes on 200 C, then returned to the pan fat-side down to crisp up again.
    5. Once everything is cooked to your preference, Serve the stir fry and place the duck breast cut into diagonal strips on top.

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