Duck with crispy noodles

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

duck with crispy noodles
duck with crispy noodles
  • Serves: 2

  • Prep time:

    plus marinating
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This noodle recipe may look complicated but it's pretty simple to make. Combining crispy egg noodles and succulent duck in five spice seasoning, gives this dish a delicious Oriental taste.


  • 2 duck breasts, with skin on
  • 100g pack asparagus tips
  • 1 clove garlic, peeled and sliced
  • 3tbsps vegetable oil
  • 2 nests of fine egg noodles
  • Mirin (rice wine), optional
  • 1 spring onion, trimmed and finely shredded
  • 1tsp toasted sesame seeds
For the marinade:
  • 1tsp Chinese Five Spice powder
  • 1tbsp each sesame oil and soy sauce (dark)
  • 3 bsps hoisin sauce

Use fresh, thin egg noodles if you can get them (a 275g packet) and blanch for 2-3 minutes, or microwave the pack for 1-2 mins, before frying in sesame oil if you like, as stated in the recipe


  1. Mix all the marinade ingredients together in a shallow dish. Add the duck breasts and leave to marinate for 20 mins or longer but overnight is best.
  2. Set the oven to 200C/400F/Gas Mark 6.
  3. Heat a roasting tin in the oven. Take the duck out of the marinade and scrape off any excess with a round-bladed knife. Keep the leftover marinade.Put the duck, skin-side down, in a medium-hot pan and cook for 1-2 mins to brown the skin, then turn the meat over and cook for another minute. Transfer to the roasting tin, with the asparagus and garlic and drizzle with 1 tbsp oil. Roast for 15-20 mins, turning the asparagus once during cooking. Leave the duck to rest for 5 mins.
  4. Meanwhile, blanch the egg noodles in a pan of boiling salted water for 2 mins. Drain well and set aside. Heat a large frying pan over a high heat, add 1 tbsp oil, then spread the noodles over the base of the pan, turn the heat down and let the noodles fry for 3-4 mins until crisping on the bottom. Flip them over, adding another tablespoon oil. Cook for a couple of minutes until crisp all over. Take out and drain on kitchen paper.
  5. Meanwhile, pour the marinade into a small pan, bring to the boil and add a few tablespoons of water, and/or mirin if you like. Heat through for 5 mins. Cut the duck into thin slices and arrange on plates with the asparagus and garlic.
  6. Spoon a little hot sauce over and top with the crispy noodles and finely shredded spring onions. Sprinkle over sesame seeds.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 855(kcal)
  • Fat 53.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter