Sticky duck breast

Recipe from: 27 August 2014
recipes, duck, Asian

Ingredients 11
Servings 1
Minutes 00:20


Serving Change
  • 2
    duck breasts (score the fat)
  • 1
    pack spinach
  • 1/2
    pack udon noodles (available at Woolworths)
  • 2
    large garlic cloves (grated)
  • 1/2
    soya sauce
  • 2
  • salt and pepper
  • 1
    white spring onion
  • 1
    red spring onion
  • Hoisin sauce for serving
  • 9
    small crepes



For the duck marinade, combine the soy sauce, honey, garlic and season to taste. Pour the marinade over the duck and let it sit for as long as possible (the longer the better). While the duck is marinating, make your crepe batter and allow to rest until you are ready to cook it.

Bring a medium sized pan up to a high heat and fry the duck for 2 minutes on each side, always fat side down first. Put into the oven at 180°C for 10 minutes, brushing the duck with the marinade every 2 minutes.

While your duck is in the oven, soak your udon noodles in boiling water for 5 minutes and strain, finely slice spinach and spring onions, fry in some butter and olive oil for 1 minute (you don’t want it to be completely soggy). Season to taste. Remove your duck from the oven and allow to rest for 10min. While your duck is resting, fry your crepes in a pan and assemble the dish.

1. Duck breast should always be cooked medium to medium-rare
2. You can add a variety of ingredients to your marinade such as ginger, chilli and star-anise
3. Before cooking, pre-heat your oven to 180°C

Recipe reprinted with permission of Braam's Bite. To see more recipes, click here.


Read more on: duck  |  asian  |  recipes


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