Seared duck with five-spice and noodles

Seared duck with five-spice and noodles
Tender, pan-fried duck with fragrant five-spice, orange, and coriander.
INGREDIENTS
4 duck breasts, about 150g (51⁄2oz) each,
skin on and scored in a crisscross pattern
2–3 tsp five-spice paste
knob of butter
2 tbsp freshly squeezed orange juice
1 tsp soft brown sugar
250g packet ready-to-wok noodles
handful of coriander, finely chopped
METHOD
1 Rub the duck breasts in the five-spice paste. Melt the butter in a frying pan over a high heat.
Add the duck breasts, skin-side down, and cook for about 10 minutes until the skin is golden and
crisp. Carefully pour the fat away from the pan, then turn the breasts over and cook on the other
side for a further 8 minutes.
2 Remove the meat from the pan, cut into slices, and arrange on a warm plate. Pour away
any remaining fat, then add the orange juice to the pan along with the sugar. Let it simmer
for a minute or two, scraping up any bits from the bottom of the pan with a wooden spoon.
3 Add the noodles, and toss them in the sauce for a couple of minutes. Remove from the heat,
and stir through the coriander. Serve immediately with the warm duck breasts.

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