Ingredients

duck breasts (about 450g)

2 tsp

Steenbergs Organic Chinese 5 spice

4 tbsp

clear honey

Chinese egg noodles

red onion, thinly sliced

garlic cloves, finely chopped

350g

mangetout, cut in half

spring onions, sliced lengthways

2tbsp

sunflower oil

2tsp

sesame oil

Quick, easy and full of flavour supper with duck.

Method

Preheat oven to 180oC.
While the oven is warming up, place the duck breasts on a roasting tray. Rub ½ tsp Chinese 5 spice into each duck breast and then pour over 1tbsp of the clear runny honey. Leave the marinade for about half an hour.
Put the duck in the oven and cook for 20 minutes. In the last 5 minutes while the duck is cooking, boil the egg noodles until cooked.
Heat a wok or heavy frying pan over a high heat. Add 2tbsp sunflower oil and 2 tsp sesame oil and heat until hot but not smoking. Add the onions and garlic and stir-fry until soft. Add the mange tout and stir fry for about 2 minutes.
Take the duck from the oven and thinly slice. Put some egg noodles onto each plate and then neatly layer some of the sliced roasted duck breast on top. Place some of the stir-fried vegetables around the duck breast.
Eat immediately.