Soy, Ginger & Orange Duck Noodles
- 4 duck breasts, or 1 whole cooked duck from chinese restaurant (see head note)
- 2 cups orange juice
- 2 ½ tablespoons soya sauce
- 1 inch peeled ginger, thinly sliced and cut into matchsticks
- 1 red chilli, chopped
- 2 teaspoons rewarewa honey
- 320-360g dried soba noodles
- 250g packets snow peas
- 1 ½ tablespoons sesame oil
- ¼ purple cabbage, shredded
- 1 ½ tablespoons toasted sesame seeds
- 1 bunch coriander, chopped
- Prep time: 10 min cook time: 25 min
- If using raw duck breasts, cut off excess overhanging fat from the breasts.
- If desired, chop duck fat into little pieces to make duck crackling.
- Score the fat on the duck breasts in a crisscross pattern with a sharp knife (this allows the fat to render out).
- Heat a large fry pan or skillet on medium to high heat.
- Season duck breasts with salt and pepper and add to hot pan, skin side down.
- Cook for 5 minutes, then turn off the heat, remove the duck breasts and carefully pour off liquid fat that has rendered out and discard.
- Place pan back on the heat and add back breasts flesh side down, cook for a further 4 minutes or until duck is cooked through medium.
- Set aside to rest. If making duck crackling, place pan back on heat and add chopped up duck fat.
- Fry until crispy, about 10 minutes, and drain on paper towels.
- Pour orange juice, soya sauce, ginger, chilies and honey into the same fry pan duck was cooked in.
- Use a wooden spoon to rub the bottom of the pan, releasing the pan brownings into the liquid (for extra flavour!).
- Simmer sauce rapidly for 10 minutes or until reduced to a sauce consistency.
- Cook soba noodles in boiling water according to packet instructions, until just cooked (do not overcook).
- With a couple of minutes cooking time to go, throw in snow peas to cook with the noodles.
- Drain noodles and snow peas and toss with sesame oil, shredded cabbage and a few tablespoons of the orange sauce.
- Slice duck breasts and mix any resting juices into the sauce.
- Divide noodles between plates, top with slices of duck breast, duck crackling if using, toasted sesame seeds, and drizzle over remaining sauce.
- Garnish with coriander.
- Tip: if using raw duck breasts, ensure they are at room temperature before cooking
- Tip: to discard duck fat, pour into a bowl, let it cool on the bench and then let it set in the fridge (it will go solid) then throw out in the rubbish bin.
Used in this recipe:
Happy Valley’s Rewarewa Honey has a beautiful deep amber appearance and rich, full bodied malt-like taste and aroma. The flavour is rich, robust and malty with a hint of bitterness in the after taste. Rewarewa honey is produced from New Zealand's ... Find out more