Duck Breast With Spicy Noodles Food

SINGAPORE FRIED NOODLES WITH SPICED DUCK BREAST

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
• Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
• Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
• Thinly slice the breast.
• To make the noodles, place the oil in a non-stick wok over a high heat.
• Add the shallot and stir fry for one minute.
• Add the noodles and stir fry for one minute.
• Add the soy sauce, chilli and curry powder and stir fry for one minute.
• Add the egg and stir fry for one minute, until cooked through.
• To serve, place the noodles onto a plate, place the sliced duck breast on top and sprinkle with chives.

DUCK BREASTS WITH ROASTED PEARS AND COLD SESAME NOODLES

Steps:

• Preheat the oven to 350 degrees F. Put the pears on a baking sheet, cut sides up. Sprinkle with salt and pepper and drizzle with 1 tablespoon sesame oil. Place them into the oven and roast 15 to 20 minutes, until very tender when pierced with a knife.
• Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern, so the fat will render and the skin will crisp. Season all over with salt and pepper and drizzle with 1 tablespoon sesame oil. Add the breasts to a stainless steel pan over medium heat, skin side down, and cook slowly for about 12 to 15 minutes until the fat is rendered and the skin is browned and crispy. Occasionally spoon the fat out into a bowl. Turn the breasts and cook 1 to 2 more minutes for medium-rare. Transfer the duck to a cutting board to rest.
• To serve, cut the duck breasts crosswise, on an angle, into 8 slices each. Mound the Sesame Noodles evenly between 4 bowls. Add half a sliced duck breast to each bowl along with a peach half. Garnish with watercress and lime wedges.
• Cold Sesame Noodles:
• Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.
• Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.
• Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

GRILLED ASIAN DUCK BREASTS

Steps:

• preheat grill.
• trim fat from breasts to 1/4 inch.
• score in a diamond pattern, rub in salt and 5 spice powder.
• meanwhile make sauce ingredients and simmer
• put duck breasts on grill fat side down, grill for 10 minutes
• turn over and grill, then slice thinly and serve with sauce.

CRISPY AND SPICY DUCK BREASTS

Steps:

• prick the duck breasts all over wit a fork.
• Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
• Prepare rice noodles according to package and drain well.
• Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
• Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
• Serve on side of duck breast.

ASIAN NOODLES WITH BARBECUED DUCK CONFIT

Steps:

• Soak noodles in cold water to cover 30 minutes.
• While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
• Preheat oven to 450°F with rack in middle.
• Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
• Bring a pasta pot of water to a boil.
• Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
• Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
• Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary