Sticky plum duck breasts with Pad Thai noodles

Recipe from: 22 February 2016
recipe, duck,noodles

Ingredients 15
Servings 2
Time 00:15


  • 2
    duck breasts
  • 3
  • 2
    fresh ginger, grated
  • 1/2
    hoisin sauce
  • 2
    Tamari soy sauce
  • 1
    peanut oil
  • juice of half a lemon
  • 2
    fresh plums, pitted and sliced into wedges
  • 150
    Pad Thai noodles, cooked
  • 2
    sesame oil
  • 2
    fresh coriander, chopped
  • sea salt and pepper
  • Seeds from half a pomegranate
  • Fresh coriander leaves


Make diagonal slashes across the fat on the top of the duck breasts. In a small bowl whisk together honey, ginger, hoisin sauce, soy sauce, peanut oil and lemon juice. Place duck in marinade and allow to stand for 30 minutes.

Preheat the oven to 200°C.  Heat a frying pan and sear the duck breasts for 2–3 minutes on each side. Place skin side up on a rack in a roasting pan and roast for 10 minutes. Set aside and keep warm.

Discard the fat and add the remaining marinade to frying pan. Bring to the boil then reduce heat, add plums slices and cook for 1 minute.

To serve:

Slice duck breasts; toss together noodles, sesame oil and coriander, top with the sliced duck and spoon over the plums and remaining sauce. Garnish with pomegranate seeds and fresh coriander.

Words and image: Fairlady

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Read more on: recipe  |  duck  |  noodles

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