Sticky duck noodles

Name: Sticky duck noodles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 400 g pack Gressingham Duck Breasts in Plum Sauce; 125 g Blue Dragon Medium Egg Noodles; 1 tsp toasted sesame oil, plus a drizzle; 235 g pack green pak choi, quartered lengthways; 3 salad onions, cut into thin strips; 1 tbsp light soy sauce

Just six ingredients are required to create this special-night-in noodle dish. Any extra veg you have in the fridge makes a welcome addition.

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High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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400g pack Gressingham Duck Breasts in Plum Sauce
2 x 125g Blue Dragon Medium Egg Noodles
1 tsp toasted sesame oil, plus a drizzle
235g pack green pak choi, quartered lengthways
3 salad onions, cut into thin strips
1 tbsp light soy sauce

Preheat the oven to 200ºC, gas mark 6. Cook the duck according to pack instructions, then let it rest for 5 minutes.
A few minutes before you take the duck out of the oven, bring a large saucepan of water to the boil. Add the noodles and cook for 4 minutes.
Meanwhile, steam the pak choi in a steamer over the simmering noodles until just tender. Drain the noodles in a sieve, then shake dry and toss with a drizzle of sesame oil.
Remove the duck from the sauce and slice. Arrange on top of the noodles in shallow bowls and tuck the pak choi and salad onions alongside. Stir the soy sauce and sesame oil into the plum sauce, then spoon over the duck, noodles and vegetables to serve.

Cook’s tip

Toasted sesame oil

This nutty, fragrant condiment is common in Chinese-style cooking. It’s best used as a seasoning rather than for cooking, and is delicious drizzled over stir fries or added to salad dressings.

Typical values per serving when made using specific products in recipe