Peking Style Duck and Noodles
Duck and noodles in a sweet fruity sauce with water chestnuts.
Preparation Time:5 minutes
Cooking Time:20 minutes
Level of Difficulty:Easy
- For the base:
- 2 duck breasts
- 1 Tbsp vegetable oil
- 110g (4oz) mangetout
- 1 x 415g jar Sharwoods Hoi-Sin Plum
- 1 spring onion - sliced to garnish
- 2 blocks Sharwoods Medium Egg Noodles
- Cook noodles as directed on back of pack, drain and rinse in cold water. Prick the duck skin with a fork, place the breasts (skin side down) on to a hot frying pan, fry duck breasts on a low heat for 15 minutes, turn the duck breasts on to the meat side and fry for a further 5 minutes. When cooked, place the duck breasts on a plate, keep warm and set aside for 5 minutes. Heat the oil in a wok or deep-sided frying pan, stir-fry the mangetout, for 2 minutes, add the noodles and sauce, tossing together and heat through. Place on a serving dish, slice the duck into 2-3 cm (1”) slices and arrange on top, garnished with spring onion.