Prep time: 10 minutes
Cooking time: 15 minutes
Spices Used: Five Spice (Silk Road Chest).
2 duck breasts
1 tsp five spice powder
1 tbsp runny honey
1 tsp Shaoxing rice wine, or alternatively sherry
2 tsp sesame oil
2 tsp sea salt
6 tbsp soy sauce
2 tbsp honey
1 tsp fresh grated ginger
Garnishes and Noodles:
150 g egg noodles
1/2 fresh lime
2 spring onions finely sliced
1 tbsp sesame seeds to serve
1 tbsp chopped coriander to serve
Make sure you pat the duck dry and have it at room temperature before the next steps. Take your duck breasts and using a sharp knife score the fat with a cross hatch pattern. Crack a good amount of black pepper and flaky sea salt on. (Nothing is going onto the actual duck meat itself at this point, everything should be on the skin.)
Mix the Shaoxing wine or sherry with a tsp of sesame oil, 1/2 a tbsp of runny hunny and the five spice in a bowl.
Heat a frying pan to a medium heat. Let the pan heat up then lay the duck in skin-side down (you don't need any oil in the pan). Duck fat has quite a reaction to heat and can spit quite aggressively so take care.
Heat your oven to 180℃. Fry the duck and give it a shake after a minute or two to ensure it's not sticking or overcooking. Add some salt to the duck meat itself at this point.
After approx. 4 minutes of frying flip the duck over. It should be a lovely golden brown colour. Cook the other side for a minute. By this point there will be a fair amount of fat left over in the pan. Pour this into a bowl or container and save for some roast potatoes.
Transfer the duck to an oven proof dish and brush all over with the five spice mixture. Roast for 3/5 minutes depending on the size (3 minutes for small and more towards 5 minutes for a slightly larger one).
Leave the duck to rest for 7-10 minutes wrapped in foil.
In a small saucepan add 1/4 tsp of sesame oil and gently fry 1 tsp of finely grated ginger for a few seconds. Take it off the heat and add in the soy sauce and 1tbsp honey. Put back onto the heat and mix over a medium low heat. Cook for a minutes, it should be bubbling a little. Let it lightly bubble while stirring until it's thickened up a bit.
Cook the noodles according to the package instructions. Drain and toss with half the spring onions, lime juice and sesame oil. Split between two bowls.
Once rested, slice the duck into thin strips and place on top of the noodles. Drizzle the sauce evenly over and top with chopped spring onions, sesame seeds and chopped coriander.
Serve on warm plates.