3 nests of medium egg noodles
1 tbsp sesame oil
4 duck breasts
For the cabbage:
2 tbsp sesame oil
1 head of Savoy cabbage, cored and shredded
2 garlic cloves, crushed
Salt and black pepper
4cm piece of ginger, grated
1 tsp dried chilli flakes
Juice of 1 lime
- 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.
- 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.
- 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.
- 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.
- Drain away the duck fat from the pan. Add the sesame oil and return the pan to a medium-high heat.
- 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.
- 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.
- Slice the duck breasts on the diagonal and place on top of the cabbage. Serve immediately.
Per serving: 497kcals, 18.1g fat (1.9g saturated), 41.9g carbs (8.5g sugars), 42.7g protein, 10.7g fibre, 0.236g sodium
TEST KITCHEN TIP
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.