Sesame-roasted duck with pak choi & noodles

Sesame-roasted duck with pak choi & noodles

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Most ducks in the supermarket are farmed, and, unlike wild ones, they can be cooked quickly, so they’re great for fast cooking. My chefs and I were on a food tour of Ireland recently and came across a type of duck called Lissara from County Down. It was one of the best I’ve ever tasted.

Ingredients

Quantity Ingredient
4 large duck breasts
50ml honey
25g white sesame seeds
50ml sesame oil
1 bunch spring onions
2 fresh red chillies
1 small bunch fresh coriander
300g pak choi
200g instant rice noodles
25g black sesame seeds
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Coat the duck in the honey, white sesame seeds and half the sesame oil. Season with salt and pepper.
  2. Heat a large ovenproof frying pan and cook the duck for 2–3 minutes on each side, starting skin-side down. Transfer to the oven and cook for 5 minutes, then set aside to rest and keep warm.
  3. Meanwhile, slice the spring onions and chillies, chop the coriander and quarter the pak choi. Cover the noodles in boiling water for 2 minutes, then drain well and stir in the chillies, spring onions and coriander.
  4. Bring a pan of water to the boil and steam the pak choi for 2 minutes, until just tender, then drizzle over the remaining sesame oil and sprinkle with black sesame seeds.
  5. Slice the duck and serve with the noodles and pak choi.
Tags:
James Martin
Saturday Kitchen
quick meals
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