(Recipe serves 4)
- 2 tsps coconut oil, divided (may need more for frying the duck)
- 4 duck breasts
- 120g broccoli, cut into inch pieces
- 250g pak choi, leaves broken off
- 6 garlic cloves, finely chopped
- 5 spring onions, cut into matchsticks (lengthways)
- 1 inch piece ginger, peeled and cut into matchsticks
- 1 birds eye chilli, sliced
- 250g dry egg noodles (or 4 portions)
- 4 tbsp oyster sauce
- 4 tbsp soy sauce
- Mix the sauce beforehand by stirring the oyster sauce and soy sauce in a small bowl with some black pepper then set aside.
- Then start by heating a frying pan or wok on a medium-high heat. Add in 1 tsp coconut oil and the broccoli and fry for about 10 minutes until the broccoli starts to soften.
- Meanwhile, cook your egg noodles according to the packet instructions, drain and put aside.
- Add in the pak choi to the frying pan and cook for a further 5 minutes or until the pak choi has softened and started to wilt.
- Start cooking your duck breasts on the side – these will need 5-10 minutes depending on size and preference. Firstly, make sure you season the duck well with sea salt and black pepper. I pan fried mine in 1 tsp coconut oil on high heat skin side down for 5 minutes. I then turned the duck over for another few minutes so it was still pink in the middle (add more coconut oil if need be).
- Whilst the duck is cooking, continue with the noodle dish – add the garlic, spring onion, chilli and ginger to the pan and fry for a minute or two before adding your sauce.
- Let this bubble for a couple of minutes to thicken slightly then add your cooked noodles and stir quickly till the noodles are coated in sauce. Serve the noodles with your delicious crispy duck.
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