Seared Duck Breast, Bok Choy and Soba Noodle.
The Jan Power’s Mitchelton Markets were on recently at Blackwood St www.janpowersfarmersmarkets.com.au, and my husband and I grabbed 4 Duck breasts for $20, what a bargain! I’ve seen them for $13 each in some spots! This is the first time I’ve cooked with duck, and found it to be similar to cooking a steak. You need to seal in the juices quickly, then pop in the oven to cook through, then rest it.
Serves 2
1 Duck Breast
1 inch wide handful of Organic Soba Noodles – cooked as per packet instructions. www.hakubaku.com (These ones are particularly delicious!)
1 bunch of Boy Choy (4-5 plants), trimmed and rinsed.
1 Carrot, Julienned
1/2 red Capsicum, Julienned
Eschallot, cut on angle, for garnish
2 Cloves Garlic, crushed
1/2 Red Chili, chopped, and angle cut for garnish
2tbsp Soy Sauce
1 tsp Kecap Manis
2 tsp Golden Syrup
1/2 tsp Sesame Oil
1 tsp Orange infused Olive Oil (replace with Zest of an Orange if needed)
- Mix all ingredients together
To cook Duckbreast
1. Preheat oven to 180 Degrees
2. With a sharp knife, slice diagonally through the skin into the fat of the duck breast, make little diamonds across the surface
3. Heat a frypan and add a little olive oil, season the duck on both sides
4. Put the breast into the pan skin side down and cook for about 4 minutes
5. Turn over to seal the meat for about 3 minutes
6. Put the whole frypan (if it has a metal handle, if not, transfer it to an oven tray) in the preheated oven and cook until medium-firm to the touch. About 10-15 minutes.
7. REST THE BREAST! REST THE BREAST! This is the secret to juicy succulent Duck! Rest it for AT LEAST 10 minutes, wrapped in Aluminium foil in a warm spot. I put mine under the salamander (grill) It’s warm because it’s sandwiched between the cooktop and the oven! perfect!
8. Slice diagonally into thin slices.
The Stirfry:
1. Heat a wok and add a little oil, toss in the carrot and capsicum
2. Add the Bok Choy and toss until wilted
3. Add 1/2 of the dressing
To Plate:
Put vegetables and soba noodles into a bowl, half on each side, place the duck breast onto the top and pour over a little dressing. Garnish with eschallots and chili
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