Duck Drunken Noodles

This tasty noodle dish is a perfect weekday dinner, plus the leftovers make for a great WFH lunch.
Serves 2
Total Time
50 Minutes
340g pack of 2 Gressingham Duck Breasts, skin scored and seasoned
100g of Thai Taste Folded Brown Rice Noodles
1 onion, thinly sliced
1 Romano pepper, deseeded and cut into strips
2 cloves of garlic, finely grated or chopped
1 red or green Thai chilli, finely sliced (from a 30g pack Cooks’ Ingredients Mixed Thai Chillies)
2 tsp of fish sauce
2 tsp of light soy sauce
2 tsp of dark soy sauce
2 tsp of oyster sauce
½ tsp of palm sugar
25g pack of Thai basil, roughly torn
1 tbsp of roasted and salted peanuts, roughly chopped
1 lime, cut into wedges
Step 1

Preheat the oven to 200°C, gas mark 6 and place a baking tray inside to heat up. Put the duck breasts skin side down in a large frying pan over a medium heat and fry for 5-10 minutes, reducing the heat if needed, until the skin is golden and the fat has melted into the pan. Turn the breasts over and transfer to the hot oven tray (keeping the frying pan and the duck fat) for 15-18 minutes until cooked through. Remove and set aside to rest for 5-10 minutes.

Step 2

Meanwhile, boil the noodles according to pack instructions, then drain and refresh under cold water.

Step 3

While the duck is resting, return the frying pan with the duck fat still in it to a high heat. When hot, add the onion, pepper, garlic and chilli. Fry for 5-10 minutes until the vegetables are lightly coloured and just cooked. Next add the noodles along with the fish sauce, soy, oyster sauce and sugar. Cook for 1 minute before stirring in most of the basil.

Step 4

Slice the duck into strips and gently toss into the noodles. Divide between bowls and top with the remaining basil and peanuts. Serve with lime wedges alongside.

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