Ingredients for Ginger & Hoisin Duck with Glass Noodles

• 4 x 170g boned duck breast

• 3 pieces of stem ginger in syrup, chopped, plus 1 tablespoon of the syrup

• 2 tablespoons hoisin sauce

• 6 spring onions, trimmed and chopped

• 200g dried glass noodles

Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.

Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the spring onions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.

Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.