Crispy Duck & Soba Noodles

• Duck breast(600 g)
• Soba Noodles(300 g)
• Bok Choy(3)
• Carrot(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Lime(1)
• Sesame seeds(2 tsp)optional
• Rapeseed Oil(1 tbsp)
• Black pepper(1 tsp)
• Salt(½ tsp)

Method

1. 1

   Score the skin on the {Duck breast} in a shallow criss-cross pattern, then season all over with {Black pepper} and {Salt}. Slice the {Bok Choy}, julienne the {Carrot}, thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}. In a small bowl, stir together the {Soy sauce}, {Mirin}, {Oyster Sauce}, {Honey}, and {Sesame oil}. Cut the {Lime} into wedges.

   ~15 min

2. 2

   Place the {Duck breast} skin-side down in a cold large skillet or wok. Set over medium heat and cook until the skin is deeply rendered and golden and the flesh is just cooked through, turning halfway for the final few minutes. Transfer to a board to rest.

   ~10 min

3. 3

   Meanwhile, cook the {Soba Noodles} in a pot of boiling water until just tender. Drain, rinse briefly under cold water to stop the cooking, and toss with a little of the {Vegetable oil} so they do not stick.

   ~5 min

4. 4

   Pour off all but 1 tbsp duck fat from the pan. Add the {Carrot}, {Bok Choy}, white parts of the {Spring Onion}, {Garlic}, and {Ginger}. Stir-fry until the vegetables are crisp-tender and fragrant, then pour in the sauce mixture and let it bubble for 1 minute until glossy.

   ~4 min

5. 5

   Thinly slice the rested {Duck breast}. Add the {Soba Noodles} to the pan and toss until coated in the sauce. Fold through the sliced duck and most of the green parts of the {Spring Onion}, just long enough to warm through.

   ~3 min

6. 6

   Divide between bowls and finish with the remaining {Spring Onion}, the {Sesame seeds}, and a squeeze of {Lime} over each serving.

   ~2 min