Soy duck breasts with noodles

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Soy duck breasts with noodles
  • 6 single duck breast fillets (950g)
  • 1/2 cup (125ml) chinese cooking wine
  • 1/2 cup (125ml) soy sauce
  • 4 centimetre piece fresh ginger (20g), grated
  • 3 clove garlic, crushed
  • 1 tablespoon white sugar
  • 2 fresh long red chillies, chopped
  • 600 gram gai lan, chopped
  • 450 gram thin fresh hokkien noodles


Soy duck breasts with noodles
  • 1
    Score the skin and fat of duck breasts through to the flesh.
  • 2
    Place duck in large bowl with combined wine, soy sauce, ginger, garlic, sugar and chilli. Cover; refrigerate 1 hour.
  • 3
    Preheat oven grill to 240°C (220°C fan-forced).
  • 4
    Drain duck from marinade; reserve marinade. Place duck breasts, skin-side up, on oiled wire rack over shallow baking dish. Grill 6 minutes or until skin is browned and crisp. Turn, cook a further 3 minutes or until cooked as desired. Stand 5 minutes.
  • 5
    Meanwhile, boil, steam or microwave gai lan until just tender; drain.
  • 6
    Place reserved marinade in saucepan; bring to the boil. Reduce heat; simmer, uncovered 1 minute.
  • 7
    Place noodles in heatproof bowl, cover with boiling water. Stand for 2 minutes, then separate noodles with a fork; drain.
  • 8
    Serve duck on noodles and gai lan; drizzle with hot marinade.

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