Chinese-style orange duck breast with rice noodles

Ingredients

For 1 serving

• Duck breast120 g
• Fresh orange juice80 ml
• Tamari1 tablespoon
• Ginger5 g
• Cornstarch1 teaspoon
• Rice noodles60 g
• Napa cabbage120 g
• Spring onions1

Contains: soy,

In season: November – March

Method

1. Pat the duck breast dry and score the skin in a diamond pattern without cutting the meat. Place it skin-side down in a cold frying pan, turn the heat to medium and cook for 8 minutes, pouring off the fat as it renders, until the skin is golden and crisp.
2. Meanwhile bring a kettle of water to the boil, pour it over the rice noodles in a bowl and soak for 8 minutes, until soft; drain.
3. Turn the duck and cook for 4 minutes on the other side, until it feels soft but springy (pink inside); lift it onto a board and rest it so the juices stay in the meat.
4. Pour off almost all the fat. Peel and grate the ginger, mix it with the orange juice, tamari and cornflour, pour into the pan and cook over medium heat for 2 minutes, until the sauce thickens; pour it into a cup.
5. Shred the Chinese cabbage and slice the spring onion; stir-fry the cabbage in the same pan over high heat for 2 minutes with the noodles, until wilted and the noodles are hot.
6. Slice the duck, lay it on the noodles, spoon over the orange sauce and finish with the spring onion.