Roasted Crispy Duck with Spicy Noodles and Sweet-and-Sour Plum Chutney

Pan-seared duck breast served with spiced egg noodles and a homemade sticky plum chutney garnish.

Asian Duck Noodles Spicy Plum

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

74.6g

per serving

74.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

CondimentsSauces

Soy Sauce

Fruits

piece

Plums

stones removed and chopped

piece

Lime

cut into wedges for garnish

GrainsCereals

200

Egg Noodles

cooked and drained

Meat

piece

Duck Breast

skin scored

NutsSeeds

2.5

2.5

2.5

pinch

cloves

clove

peeled and crushed

pinch

Chilli Powder

Sesame Seeds

for garnish

OilsFats

Vegetable Oil

divided use

Sesame Oil

divided use

Vegetables

0.5

piece

Red Pepper

Method

Preheat the oven to 180°C.

Rub salt into the duck skin and sear skin-side down in a hot pan for 3 minutes until brown.

Flip the duck and cook for 3 minutes until golden-brown all over.

Transfer the duck to the oven and roast for 5 minutes until cooked through.

Pulse the noodle spices, garlic, and pepper in a food processor to form a smooth paste.

Toss the paste with the cooked egg noodles and 15ml of sesame oil.

Heat the remaining oils in a pan and fry the garlic, plums, and chili powder for 4 minutes.

Add the brown sugar, salt, and soy sauce to the plums and simmer for 8 minutes until sticky.

Slice the duck and serve over the noodles with plum chutney, lime, and sesame seeds.