Pan fried Duck with Stir Fried Veg


As I noted on Friday, I’ve been somewhat on the neglectful side recently.  I’ve not really been doing exciting kitcheny things as ‘stuff’ seems to have got in the way and dinners have either been thrown together, or reheated leftovers.  I wasn’t well yesterday and A Man was looking after me, so I decided to cook something I know he loves today – pan fried duck breast.  It also gave him an excuse to use his newest kitchen toy – a meat tenderising mallet given to him by my parents for his birthday.  Although I could have bashed the duck myself, I knew he’d enjoy it too much to deprive him of the fun.

The key is to drain the fat from the pan to ensure the skin becomes nice and crispy.  If you don’t do that, it can be a little on the flabby side.  I’d also recommend thickening the sauce slightly with some cornflour, as it just sunk down through the noodles and sat on the bottom of the plate.

Much love

Gemma xx

Pan Fried Duck with Stir Fried Veg

2 duck breasts
Egg noodles
Juice of 4 satsumas
1 tsp honey
1 tsp sesame oil
1/2 tsp soy sauce
1 tsp sesame seeds
Good bunch fresh mint, chopped finely
Fresh chilli, chopped finely
Beans (I used flat beans, but french beans would have been my preference)
Spring onions
Baby Corn

  1. Place the noodles in a bowl with a lid and cover with boiling water.  Place the lid on and leave until required.
  2. Place the duck breasts skin side down on a chopping board.  Cover with a sheet of greaseproof paper and bash with a meat tenderiser or rolling pin to flatten slightly.  Turn the duck over and make slits in the skin using a sharp knife.  Salt the skin.
  3. Mix the juice, honey, sesame oil, soy sauce, sesame seeds, mint and chilli in a bowl.  If desired, add some cornflour dissolved in water.
  4. Prepare the veg by slicing into bitesize pieces.  Heat a little oil in a wok and stir-fry the veg.  If it is cooked before the duck is ready, turn off the heat and cover with a lid until required.
  5. Open a window, as this next bit can get a little smoky.  Heat a frying pan until very hot, and place the duck skin-side down.  Turn the heat down to medium.  Keep an eye on the duck and pour off the fat which renders (save this in the fridge for other cooking).  Once the skin is crispy and golden brown, switch the heat off and turn the duck over to cook the other side.  Leave it to sit for a few minutes while you finish the rest of the dish.  It shouldn’t overcook in the pan’s residual heat.
  6. Pour the sauce over the stir fry, allowing the cornflour to cook out if it has been added.  Drain the noodles and dish up, followed by the veg.  Slice the duck and place on top (it should still be pink in the middle).

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