Duck breast is seared and basted with a lime & soy marinade. Spring onions, fresh chilli and carrots then go into the saucy pan and get flash fried and tossed with tender egg noodles. Once complete, the duck slices are laid on top of the saucy noodles, and sprinkled with sesame seeds, pickled ginger and fresh coriander.
Lime Duck & Saucy Noodles
Lime Duck & Saucy Noodles
with pickled ginger & black sesame seeds
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Egg Noodles
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lime-soy
- Pickled Ginger
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the lime-soy, 30ml of water, and 10ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breast dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breast with the loosened lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onion, keeping the green and white parts separate. Deseed and finely slice the chilli. Rinse, trim, and grate the carrot. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 1-2 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
Egg Noodles - 1 cake
Lime-soy - 12.5ml
Free-range Duck Breast - 1
Spring Onion - 1
Fresh Chilli - 1
Carrot - 120g
Fresh Coriander - 4g
Pickled Ginger - 10g
Black Sesame Seeds - 5ml
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the lime-soy, 60ml of water, and 20ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chilli. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 1-2 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
Egg Noodles - 2 cakes
Lime-soy - 25ml
Free-range Duck Breasts - 2
Spring Onions - 2
Fresh Chilli - 1
Carrot - 240g
Fresh Coriander - 8g
Pickled Ginger - 20g
Black Sesame Seeds - 10ml
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the lime-soy, 90ml of water, and 30ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chillies. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 2-3 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
Egg Noodles - 3 cakes
Lime-soy - 37,5ml
Free-range Duck Breasts - 3
Spring Onions - 3
Fresh Chillies - 2
Carrot - 360g
Fresh Coriander - 12g
Pickled Ginger - 30g
Black Sesame Seeds - 15ml
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the lime-soy, 120ml of water, and 40ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chillies. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 2-3 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
Egg Noodles - 4 cakes
Lime-soy - 50ml
Free-range Duck Breasts - 4
Spring Onions - 4
Fresh Chillies - 2
Carrot - 480g
Fresh Coriander - 15g
Pickled Ginger - 40g
Black Sesame Seeds - 20ml
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