Duck in Plum Sauce with Sukiyaki Noodles

Duck in Plum Sauce with Sukiyaki Noodles

Serves 2

Ingredients
2 x Duck breasts, lightly tenderised (trim fat for healthy option)
2 x cloves of garlic, crushed
4 generous tablespoons of plum sauce
2 x tablespoons of Sukiyaki sauce
4 x spring onions, chopped & washed
70g of shittake mushrooms, quartered
200g or water chestnuts, halved & washed
100g of baby sweetcorn, halved & washed
300g or fresh egg noodles
100g of beansprouts, washed
1 x large pak choi, roughly chopped
1 x teaspoon of Chinese 5 spice
Roasted Sesame oil

Recipe
1. Lightly coat a wok with the oil and heat on high until smoking.
2. Add the mushrooms, garlic and water chestnuts and cook for 3-5 minutes. Place to one side when done.
3. Wash the wok out.
4. Again lightly coat a wok with the oil and heat on high until smoking.
5. Add the baby sweetcorn and cook until browned, then add the beansprouts and cook for a further 60-90 seconds. (constantly stirring)
6. Add the noodles and and stir in the sukiyaki sauce. Finally stir in the pak choi and cook for a further 30-60 seconds and serve.
7. Wash the wok out.
8. Again lightly coat a wok with the oil and heat on high until smoking.
9. Bring the mushrooms, garlic and water chestnuts back to the wok add the spring onions and heat for 2 minutes constantly stirring. Stir in the 5 spice and serve.
10. Wash the wok out.
11. Place a small saucepan on a low heat and heat the plum sauce until steam rises. Then take off the heat cover. (constantly stirring)
12. Lightly coat the griddle with the oil and heat on a medium to high heat for 60-90 seconds.
13. Carefully place the duck breast on the griddle and cook for 1 and a half to 3 minutes on each side making sure that it is sealed all the way around.
14. Take the duck out of the griddle and slice into roughly even slices and place on top of the vegetables.
15. Finally carefully pour the plum sauce over the top of the duck and enjoy.