Serves 4
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For the cabbage:

  1. Bring a large pan of water to a boil and cook the noodles according to the package instructions. Drain well, toss to coat in the sesame oil and set aside.
  2. Use the tip of a knife to slash the skin on the duck breasts in a criss-cross pattern, being careful not to cut into the meat.
  3. Place the duck breasts in a large, cold pan, skin side-down. Place the pan over a high heat and cook for 5-6 minutes until the skin is lightly golden. Flip the duck over and cook on the other side for 2-3 minutes.
  4. Transfer the duck to a baking dish and place in the oven for 20 minutes or until cooked to your liking. When cooked, transfer to a plate, tent loosely with foil and allow to rest for 10 minutes.
  5. Drain away the duck fat from the pan. Add the sesame oil and return the pan to a medium-high heat.
  6. Add the cabbage and cook for 1-2 minutes until it just begins to wilt. Add the garlic and season generously with salt and black pepper. Cook for one minute, stirring.
  7. Add the ginger and chilli flakes and cook for one minute longer. Add the noodles and stir-fry for two minutes, tossing everything together. Squeeze over the lime juice and divide the cabbage and noodle mixture between serving plates.
  8. Slice the duck breasts on the diagonal and place on top of the cabbage. Serve immediately.

Nutrition Facts

Per serving: 497kcals, 18.1g fat (1.9g saturated), 41.9g carbs (8.5g sugars), 42.7g protein, 10.7g fibre, 0.236g sodium

Don’t throw away the duck fat! Store it in a ramekin in the fridge and use to make your next batch of chips or roast potatoes.