Casual and a little gourmet, this duck and noodles dish could be your dinner in under 30 minutes.
Ingredients
- 4 x 180g duck breast fillets (see note), skin scored
- 2 tablespoons hoisin sauce
- 270g packet soba noodles
- 1/3 cup (80ml) soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 mango, sliced
- 2 cups watercress sprigs
Method
- Step 1Preheat the oven to 180°C.
- Step 2Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
- Step 3Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.
- Step 4Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.
- Low carb
- Lower gi
Nutrition
3707 kj
Energy
72g
Fat Total
21g
Saturated Fat
6g
Fibre
29g
Protein
158mg
Cholesterol
1708.21mg
Sodium
12g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Scoring the skin on duck breast fillets (available from poultry shops, butchers and selected supermarkets) helps to render the fat.
- Author: Valli Little & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au
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