Ginger & Hoisin Duck with Glass Noodles

Name: Ginger & Hoisin Duck with Glass Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 x 6oz boned duck breast; 3 stem ginger in syrup, chopped, plus 1 tablespoon of the syrup; 2 Tbsps hoisin sauce; 198 grams dried glass noodles; 6 scallions, trimmed and chopped

Ginger & Hoisin Duck with Glass Noodles might be just the sauce you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 486 calories, 52g of protein, and 11g of fat per serving. If you have oz boned duck breast, scallions, noodles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Prick the duck skin with a fork.

Ingredients you will need

Whole Duck

Heat a large non-stick frying pan over high heat for 2 minutes.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Duck Breast

Remove from the heat, cover, and let stand.

Return the pan to the heat.

Equipment you will use

Frying Pan

Add the chopped ginger and the syrup andcook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute.

Ingredients you will need

Ginger

Hoisin Sauce

Syrup

Water

Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.

Ingredients you will need

Green Onions

Onion

Sauce

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.

Ingredients you will need

Cellophane Noodles

Hoisin Sauce

Duck Breast

Pasta

Ginger

Water

Equipment you will use

Frying Pan

From Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients by James Tanner. Text copyright © 2010 James Tanner; photography © 2010 Anders Schønnemann. Published by Kyle Books, an imprint of Kyle Cathie Limited. First published in Great Britain in 2010 by Kyle Cathie Limited.