Pan-Fried Duck with Noodles


(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


  1. Mix the sauce beforehand by stirring the oyster sauce and soy sauce in a small bowl with some black pepper then set aside.
  2. 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.
  3. Meanwhile, cook your egg noodles according to the packet instructions, drain and put aside.
  4. 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. 
  5. 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). 
  6. 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.
  7. 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.
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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