Plum-glazed duck

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


4 duck breasts, slashed

225g (8oz) fine egg noodles (about four nests)

1 tbsp sunflower oil

350g (12oz) prepared stir-fry vegetables

2 garlic cloves, chopped

2 tbsp soy sauce

For the marinade:

3 tbsp plum conserve

1 tsp grated fresh ginger

½ tsp Chinese 5 spice

2 tbsp soy sauce


1 Preheat the oven to 220°C/R7. Combine the marinade ingredients and set to one side. Preheat a large non-stick frying pan until searing hot and then add the duck breasts, skin side down. Cook for 3 minutes on each side until seared and nicely charred. Place the duck breasts in a small roasting tin and spoon over the marinade. Roast in the oven for 10 minutes until cooked to how you like them.

2 Meanwhile, cook the noodles according to the pack instructions, drain and set to one side. Heat a wok or large non-stick frying pan until searing hot. Add the oil, swirl around and then add the stir-fry veg and garlic. Stir-fry for 2-3 minutes and then add the soy sauce. To serve, spoon the hot noodles into warmed shallow bowls and top with the vegetables. Slice the duck and arrange on top.


The duck breasts in this recipe will cook to perfection if you pan fry them first and then finish them in the oven as described. If they’re particularly large you may need to add a minute or two – you can always check them and return to the oven if you feel they need a little longer.



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