Five Spice Duck with Rainbow Veg and Noodles

Salut, ça va?  C’est moi.


Today has been choc full of cramming school work, a dull afternoon manning the self service checkouts and an evening of cooking and baking prior to packing for staying chez parents this weekend.  Phew!  Following last night’s impromptu butchery session, it had to be duck breast for tea, and what better than an excuse to nom on spring rolls (which I bought on the cheap the other day and shoved in the freezer) than to do chinese?  I thought this came off incredibly successfully, though A Man wanted there to be more sauciness.  One I shall be returning to 🙂  All the spices seemed to work very well together, although the proportions were clearly very much more by luck than judgment…  It looks like there are quite a lot of ingredients, but it’s mainly veggies which can clearly be easily subsituted or left out.


Love love

Gemma xx


Five Spice Duck

Mmmm Delicious steaming duck on delicious new crockery!

Duck Breasts
Chinese Five Spice
Green Beans
Sweet Pepper
Root Ginger
Garlic Cloves
Red Chilli
Runny Honey
Rice Vinegar
Soy Sauce
Egg Noodles

  1.  Score the skin of the duck breast and rub liberally with five spice and salt.  Leave to infuse for a couple of hours if possible.
  2. Place the duck skin side down in a cold pan, and bring the pan up to a medium-high heat.  Pour away the fat and reserve as it renders out of the duck.  Once the skin is crispy and browned, turn the duck over to seal all sides and turn the pan off, leaving the duck to rest in the warm pan.  Pour honey over the skin of the duck.
  3. I don’t normally chop my veg in advance, rather cut it up and add it straight to the pan, but it’s very beneficial to do so with this kind of dish.  Shred the vegetables very finely.  Grate the ginger and garlic in a fine grater and de-seed and shred the chilli.
  4. Heat some of the duck fat in a wok.  Stir fry the veg (except the leek) until warmed through.  Add the leek, garlic, ginger and chilli.  Stir fry, ensuring that nothing burns.  You want the veg to all be cooked, but still nice and crunchy.
  5. Slice the duck and heat the pan back up.  Return the duck to the pan and cook through.  Add more five spice if desired.
  6. Cook the noodles according to the instructions.  Add some mirin, vinegar and soy sauce to the veg.  Serve the noodles, topped with the veg, topped with the (hopefully slightly crispy) duck, with spring rolls and prawn crackers.  Mmmmm.  Yummy!

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One thought on “Five Spice Duck with Rainbow Veg and Noodles

  1. Jed Begnoche December 12, 2011 at 11:27 pm Reply

    nice article, glad i took the time to look over it, if you have more similar articles will be checking back to read them sometime.

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