Duck breast with soba noodles and mango

April 2021

INGREDIENTS

4 x 180g duck breast fillets, skin scored
2 tablespoons hoisin sauce

270g packet soba noodles
1/3 cup (80ml) soy sauce
1 tablespoon each sesame oil and brown sugar Juice of 1 lime
1 mango, sliced
2 cups watercress sprigs 

METHOD

  1. Preheat the oven to 180°C.

  2. Season the duck, then place, skin‐side down, in a non‐stick ovenproof frypan over low heat. Cook for 5‐6 minutes un l most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or un l just cooked, but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.

  3. Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.

  4. Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.