Char siu duck with noodles

serves / 4 prep / 15 min cook / 15 min

4 (about 900g) duck breast fillets

2 tsp olive oil

80ml (1⁄3 cup) char siu sauce 2 x 90g bundles dried somen noodles

2 tbsp Kewpie sesame soy Japanese dressing

150g bought shredded carrot

100g bean sprouts 1 zucchini, shredded

2 green shallots, shredded 1 tbsp sesame seeds 1. Preheat the oven to 200C/180C 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. 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.