Asian Marinated Duck Breast with Noodles

Crispy Asian Duck

Duck | January 18, 2015 | By

I was always afraid to cook duck. Firstly, I wasn’t even sure I liked it as I had only previously had it in takeaways. Secondly, once I had decided to try it, I came across so many articles telling me what I could do wrong! Duck isn’t as difficult to cook as you think and, with the help of a timer, you can get it consistently right with this recipe. Be warned however that the timings are particularly important in this recipe.

Asian Duck Breast with Noodles
Serves 2
Crispy duck breast marinated in an Asian sauce served on a bed of noodles.
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Prep Time
1 hr 10 min
Cook Time
35 min
Total Time
1 hr 45 min
Prep Time
1 hr 10 min
Cook Time
35 min
Total Time
1 hr 45 min
For the Duck
  1. 2 Duck Breasts, skin on
For the Marinade
  1. 2 tbsp Soy Sauce
  2. 2 tbsp Oyster Sauce
  3. 2 tbsp Rice Vinegar
  4. 1 tbsp Honey
  5. 1 tbsp Peanut Oil
  6. 1 tbsp Chinese 5 spice (or Thai 7 spice)
  7. 1 tbsp chilli flakes
To serve
  1. Noodles of your choice
To Prepare
  1. Put all the marinade ingredients into a jar and mix well. Transfer to a small dish so you can marinade your duck in it.
  2. Cut some criss-cross slits into the duck fat, being careful not to pierce or cut the flesh. Add to the marinade and turn well to coat. Cover and put in the fridge for at least an hour. Take out of the fridge 30 mins before cooking to allow to get to room temperature. Also preheat the oven to 180ªC.
Cooking the duck
  1. Reserve the marinade in a saucepan and place the duck skin-side down into a cold, dry frying pan. Place over a medium heat. After about 9 minutes the skin will be crispy. Keep an eye on the duck as it's very easy to burn it at this stage.
  2. Remove the fillets from the pan and drain away the majority of the fat that has collected in the pan. Return the duck to the pan flesh side down and cook for 3 more minutes.
  3. Place the duck skin flesh side down on a rack and place either in the oven for 14 minutes.
  4. Remove the duck from the oven and cover with foil and allow to stand for about 8 minutes.
Sauce and Noodles
  1. Put the marinade on the hob and bring to the boil. Lower the temperature and allow to simmer. It will get a syrup-like consistency.
  2. Cook noodles according to the packet instructions. For extra flavour stir fry the noodles for one minute with a spoon of the duck fat from earlier.
To Serve
  1. Slice the duck and serve on a bed of noodles topped with the marinade sauce.
Worried about the marinade?
  1. Seriously, I've made this recipe 5 times and I've never gotten sick! The sauce is boiled and then simmered, killing off any potential bacteria in it. So don't worry!
How well done?
  1. Following this recipe exactly will give you duck cooked medium. For rare reduce the time in the oven by 2 minutes and for well done, increase it by 2 minutes.
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Chicken, Basil and Mozzarella Arrabiata

Chicken, Basil and Mozzarella Arrabiata

Chicken, Pasta | January 4, 2015 | By

Arrabiata is Italian for “angry”. Nothing like some midweek angry chicken right? This is a simple but intense dish. The recipe uses poached chicken but of course if you prefer to fry or bake it, that will work too. This will also work well with yesterday’s leftover chicken. 

 

Chicken, Basil and Mozzarella Arrabiata
Serves 2
Succulent poached chicken in an arrabiata sauce with mozzarella and basil.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For the sauce
  1. 1 tin of chopped tomato
  2. 1 small tin of tomato puree
  3. Handful of cherry tomatoes (optional)
  4. Half an onion
  5. 3 cloves of garlic
  6. 1 fresh chopped chilli (or 1 tsp of chilli paste or flakes)
  7. Handful of fresh basil (or 2tbsp dried basil)
  8. Mini mozzarella balls or a ball of mozzarella chopped
  9. Olive oil
  10. Glug of red wine (optional)
For the chicken
  1. 2 chicken fillets
  2. 3 bay leaves
  3. 1 clove of garlic
  4. Squirt of lemon juice
To serve
  1. Pasta (fresh is the best but any type will do)
  2. Garlic bread
  3. Sea salt and cracked black pepper
  4. OPTIONAL- Red wine, sugar, cherry tomatoes,
To Prepare
  1. Bring a pot of water to the boil and add some sea salt, cracked black pepper, a peeled whole clove of garlic and the lemon juice and bay leaves. Turn down to a medium heat.
  2. Boil another pan of water with sea salt for the pasta.
  3. Finely chop the garlic, onion and chilli.
Poaching the chicken
  1. Place the chicken fillets in the flavoured water and turn to a low heat (about 2 on the hob). Cook at that temperature with the lid on for about 15 minutes.
  2. Remove from the heat and allow to stand with the lid on for 15 more minutes.
Making the sauce
  1. While the chicken is cooking, fry the garlic and onion in the olive oil over a medium high heat until soft. Add the chilli and cook for 1 more minute.
  2. Add the tin of tomatoes and tomato puree. Mix well, then season and add the basil. Add the red wine at this stage also if using. Bring to the boil then turn the heat to low. Once the chicken is ready tear it into shreds and add to the sauce. This will be fine until the rest is ready, just stir it occasionally.
Cooking the pasta
  1. Prepare the pasta as per the instructions on the pack. This is usually about 10 - 12 minutes for regular pasta and about 5 minutes for fresh pasta. If you're also making garlic bread, put it in the oven now!
To serve
  1. Add the mozzarella to the sauce and mix well. Serve the pasta immediately with the sauce and garlic bread.
Too hot?
  1. If you underestimated the heat of the chilli then add a spoon of sugar to calm the heat. The mozzarella will also help take the edge off the sauce.
Not hot enough?
  1. Ramp up the heat by adding extra chilli and garlic.
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