Chinese 5-spice duck with noodles

1. 1

   Preheat the oven to 180C/170C Fan/Gas 4.

2. 2

   With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.

3. 3

   Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3-5 minutes then allow to rest.

4. 4

   Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.

5. 5

   Bring a pan of salted water to the boil and cook the noodles for 3-4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.

6. 6

   Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.

1 serving ≈ 390 g

Nutrition values are estimates. - means data is unavailable.