Tea-Smoked Duck with Noodle Salad and Sweet and Sour Plum Sauce

Tea-smoked duck breast served over a fresh noodle salad with a homemade sweet and sour plum and chocolate sauce.

Asian Duck Noodles Plum Sauce Smoked

Estimated Nutrition

Calories

1450.5

kcal / serving

1450.5 kcal total

Carbs

112.5g

per serving

112.5 g total

Fat

85.4g

per serving

85.4 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

soft

Dark Chocolate

grated

tbsp

Brown Sugar

soft, for sauce

CondimentsSauces

Red Wine Vinegar

Soy Sauce

Fruits

piece

Plums

stoned and chopped

piece

Lime

juice only

piece

Lime

juice and zest, for dressing

GrainsCereals

150

Noodles

cooked

Meat

200

Duck Breast

scored

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

0.5

tsp

Paprika

0.5

tsp

Curry Powder

tbsp

Sesame Seeds

handful

Parsley

fresh

handful

Coriander

fresh

handful

Chives

fresh

handful

Coriander

chopped, for dressing

OilsFats

for sauce

for salad

for salad

for dressing

for dressing

Other

piece

Tea Bags

torn open

tbsp

Honey

clear

Vegetables

piece

Chilli

chopped

piece

Courgette

finely sliced

tsp

Ginger

peeled and grated, for salad

0.5

piece

Chilli

chopped, for dressing

tsp

Ginger

peeled and grated, for dressing

Method

Line a lidded wok with foil and top with tea leaves, sugar, and a wire rack.

Season duck with salt, pepper, paprika, and curry powder.

Heat wok until smoking, add duck, and cook covered for 12 minutes.

Slice the cooked duck breasts thinly.

Simmer plum sauce ingredients in a pan until plums soften.

Blend the plum mixture until smooth using a hand blender.

Toss noodles with oil, seeds, lime, courgette, ginger, and fresh herbs.

Whisk oil, soy sauce, coriander, chilli, lime, ginger, and honey for the dressing.

Plate the salad, drizzle with dressing, and top with duck and plum sauce.