Miriam SpiceTraveller

Preparation

1.   wash and dry duck breasts, rub the skin with the salt and set aside for 15 min.

2.   Add some oil to the large pan with the lid and add duck breasts , skin down, fry for about 4-5 minutes until skin golden and crispy, then turn on the other side add all other ingredients for the duck and saute for about 20 minutes until duck cooked. Turn occasionally. Keep the leftover sauce.

3.   Pour some oil into the medium size pot, add chopped onion and fry for 5 minutes, add  sliced cabbage and saute for 10 minutes until soft. Add rice vinegar, chilli flakes, sugar and sesame oil. Mix well and cook for another 5 minutes. Season to taste.

4.   Cook noddles and toss them in the oil where you fried ducked breasts.

5.   Serve duck breasts on the bed of cabbage and noodles.

Ingredients:

Duck:

  • 2 duck breasts
  • 1/2 Tsp salt
  • 1 Tsp ginger paste
  • 2 cloves of garlic
  • 1/2 tsp cinnamon
  • 3 Tbsp rice wine
  • 1 tsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tsps brown sugar
  • 1 cup of water

Cabbage:

  • 2 cups of chopped cabbage
  • sunflower oil
  • 1 onion
  • 1 tsp chilli flakes
  • salt to taste
  • 2 Tbsp rice winegar
  • 1 tsp sesame oil
  • 1 tsp sugar

Cooked noodles

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - I used Abel and Cole organic duck meat

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - fried duck

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - Chinese cabbage

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - Chinese cabbage with chilli

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - Chinese cabbage

Chinese aromatic duck with cabbage and noodles

Chinese aromatic duck with cabbage and noodles - leftover oil used to mix cooked noodles