Char siu duck with noo­dles - - COOK IT NOW! - Serves 4| prep & cook­ing 30 mins

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)

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