Char siu duck with noodles
4 (about 900g) duck breast fillets 2 tsp olive oil 80ml ( 13 ⁄ cup) char siu sauce 2 x 90g bundles dried somen noodles 2 tbs Kewpie Sesame Soy Japanese Dressing 150g bought shredded carrot 100g bean sprouts 1 zucchini, shredded 2 green shallots, shredded 1 tbs sesame seeds 1 Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. 2 Score the duck skin and season all over. Heat the oil in a frying pan over high heat. Cook duck, skin side down, for 5 minutes or until the skin starts to crisp. Turn and cook for a further 3 minutes. Transfer to the prepared tray, skin side up. 3 Brush char siu sauce over duck. Bake for 10-12 minutes or until just cooked. 4 Meanwhile, cook the noodles following the instructions on the packet. Drain and place in a large bowl. Drizzle with the sesame soy dressing and toss to coat. Combine the carrot, bean sprouts, zucchini and shallot in a separate bowl. Toss to combine. 5 Slice the duck. Divide noodles among serving bowls. Top with the vegetable mixture and sliced duck. Sprinkle with sesame seeds.
PER SERVE • 44g protein • 49g fat (12g saturated fat) • 50g carb • 4g dietary fibre • 814 Cals (3401kj)