Sesame Duck with Hoisin Sauce Noodles
Pan fried crispy duck crusted with sesame seeds, serve with noodles and homemade hoisin sauce.
Ingredients
- 2 Duck breasts
- 2 tbsp Sesame seeds (I like a mixture of black and white sesame seeds)
- 4 Spring onions, finely sliced on an angle
- 1 thumb sized piece Ginger, finely chopped
- 2 Garlic cloves, crushed
- 200 g Fresh egg noodles
- Tenderstem broccoli, to serve
For the Hoisin Sauce (or use bottled hoisin sauce)
- 150ml Soy Sauce
- 2 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp each Sesame oil, rice vinegar and honey
- 1 tsp White pepper
Instructions
- First, make the hoisin sauce. Mix together the soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey and white pepper. Pour into a saucepan, bring to a boil and simmer for three minutes. It will thicken on cooling.
- Using a sharp knife, score the skin of the duck in a criss cross pattern, being careful not to score the flesh. Season with salt and pepper. Put the sesame seeds on a plate and press the flesh side into the seeds to coat.
- Heat the oven to 180C. Place the duck skin side down in a cold pan over a low-medium heat. Cook like this for 10 minutes, until most of the fat is rendered out. Pour the fat out as it comes out, to prevent it from burning. After 10 minutes, turn the heat to medium to crisp up the skin. Flip the duck over and sear the flesh side for 30 seconds. Place the duck in the oven for 5-8 minutes, depending on how thick the breasts are and how cooked you like it. Rest the duck for 3-5 minutes before serving.
- Meanwhile, add a drizzle of sesame oil to a frying pan over a high heat and stir fry the ginger, spring onions and garlic for a minute. Add the fresh noodles and stir fry for a couple of minutes. Stir through a couple tablespoons of the hoisin sauce.
- Once the duck has rested, slice and serve on top of the noodles with steamed broccoli on the side. Drizzle with more of the hoisin sauce. Serve up and enjoy!
