Singapore fried noodles with spiced duck breast
Ingredients
For the duck breast
- Β½ tbsp coriander seeds
- Β½ tsp black peppercorns
- 1 tsp salt
- Β½ duck breast, fat scored with a sharp knife
- Β½ tbsp soy sauce
- 1 tbsp honey
For the noodles
- 1 tsp vegetable oil
- 3 shallots, finely sliced
- 150²µ/5Β½΄Η³ϊ rice noodles, blanched
- 1 tsp soy sauce
- 1 tsp chilli, finely chopped
- Β½ tsp mild curry powder
- 1 free-range egg
- 1 tsp fresh chives, chopped
Method
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.
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