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
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.
Set the oven to 200°C/400°F/Gas Mark 6.
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.
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.
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.
Spoon a little hot sauce over and top with the crispy noodles and finely shredded spring onions. Sprinkle over sesame seeds.
Top tip for making Duck with crispy noodles
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