This recipe was inspired from Allrecipes.
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
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.