Duck with crispy noodles

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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.

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