Duck Noodle Bowls with Plum Dressing

• 2skin-on duck breasts, about 190 g each
• 150 gdried rice noodles
• 180 gripe plums, stoned and diced
• 170 gcucumber, cut into fine matchsticks
• 35 gspring onions, finely sliced
• 25 mlsoy sauce
• 20 mlrice vinegar
• 15 ghoney
• 12 gginger, finely grated
• 5 mltoasted sesame oil
• 60 mlwater
• Black pepper, freshly ground

Method

1. 1Score the duck skin in shallow lines without cutting into the meat. Season with black pepper and lay skin-side down in a cold frying pan.
2. 2Set over medium heat and cook for 12–15 minutes until much of the fat has rendered and the skin is deep golden. Carefully spoon off excess fat as it collects.
3. 3Turn the breasts and cook for 5–7 minutes until cooked through, checking the thickest part reaches 75°C for 30 seconds. Rest on a board for 5 minutes before slicing.
4. 4While the duck cooks, put the plums, ginger, soy sauce, rice vinegar, honey and measured water in a small saucepan. Simmer for 8–10 minutes until the fruit collapses into a loose dressing.
5. 5Soak or cook the noodles according to the packet, then drain well. Toss with the sesame oil, cucumber and spring onions.
6. 6Stir the duck resting juices into the plum dressing and bring briefly to a simmer. Divide the noodles between two bowls, lay the sliced duck over them and spoon on the warm dressing.

Per serving

kcal

390

protein

7.3g

fibre

3.5g

carbs

82.5g

fat

3.3g