Name: Sticky plum duck breasts with Pad Thai noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 2 duck breasts; 3 Tbs honey; 2 tsp fresh ginger grated; 1/2 cup hoisin sauce; 2 Tbs soy sauce tamari; 1 Tbs peanut oil; lemon halved, juice only; 2 plums stoned, wedges; 150 g noodles pad Thai; 2 Tbs sesame oil; 2 Tbs fresh coriander chopped; sea salt and freshly ground black pepper; seeds from half of a pomegranate; fresh coriander

Recipe Disclaimer

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Ingredients (14)

2	duck — breasts
3 Tbs	honey
2 tsp	fresh ginger — grated
1/2 cup	hoisin sauce
2 Tbs	soy sauce — tamari
1 Tbs	peanut oil
	lemon — halved, juice only
2	plums — stoned, wedges
150 g	noodles — pad Thai
2 Tbs	sesame oil
2 Tbs	fresh coriander — chopped
	sea salt and freshly ground black pepper

TO SERVE:

	seeds — from half of a pomegranate
	fresh coriander

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Method:

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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