Ingredients
Duck breasts – trimmed (1 per person)Szechuan Pepper (optional)
Fresh or Minced Ginger
Fresh or Minced Garlic
Fresh or Minced Chilli
Soy sauce
Beef (or chicken) stock
Honey
Hokkien or Udon Noodles (1 slab per person)
Bok Choi/Spinach/Silver beet/broccoli (Any leafy green)
Green Beans
Red Pepper
Spring Onions (sliced in rings)
Salt & Pepper
Oil (Peanut/Olive/any cooking oil)
Lemon or Lime juice
Fresh coriander and bean sprouts to garnish
Large bowls to serve
Method
Trim your duck breasts of any dodgy bits (pellet or dog bruise).
Put a medium pot of water on to boil with stock cube (or 1 t-spoon of
powder), frying pan on med-high heat.
Pound your Szechuan pepper in the mortar & pestle (or in a zip lock
bag with a rolling pin or other heavy round object – bottle of
beer/wine/bourbon?).
Put a pinch of Szechuan pepper, 1 tablespoon of soy sauce, garlic (1/2
t-spoon, more or less depending how your garlic tolerance is) ½ t-spoon of
ginger, ¼ t-spoon of chilli (more or less), 1 t-spoon of honey and a handful of
sliced spring onion in the bottom of each of your serving bowls.
Sprinkle the breasts with salt and pepper, Chinese five spice and the remaining
Szechuan pepper. Drizzle the meat with olive oil and rub all the spices in.
Put duck breasts in frying pan to cook, if you’re lucky to have skin
left on, skin side first, approx 3 mins each side for med/rare. Then wrap in
tin foil and set aside.
Put noodles into boiling water, with your leafy greens, green beans,
sliced red pepper. Allow to boil for a couple of minutes.
Divide noodles and greens into each serving bowl, use tongs to toss
through the ingredients at the bottom of each bowl then pour over a good amount
of the broth.
Slice duck breasts on the angle into 1cm strips, and divide over your
noodle and greens in broth.
Sprinkle with coriander leaves and/or bean sprouts to garnish. Squeeze
over lemon or lime juice.
Present with pride to your lucky dinner guest/s.
