- 400 g duck breast fillet
- For the marinade, mix:
- 3⁄4 cup fresh orange juice
- 1 garlic clove, grated
- 1 x 2 1⁄2 cm chunk fresh ginger, peeled and grated
- 1 t honey
- 1 T soya sauce
- 1⁄2 t sriracha sauce, plus extra for serving (optional)
- 1 orange, zested
- 3 - 4 salad onions, finely chopped
- For the noodles:
- Peanut oil, for frying
- Sea salt, to taste
- 300 g Woolworths butternut spaghetti
- 1⁄2 cup chicken stock
- 170 g fine egg noodles, freshly cooked and hot
- 3 T sesame oil, plus extra for serving
- 2 T white sesame seeds, toasted, plus extra for serving
- Soya sauce, to taste, plus extra for serving
- 40 g watercress
Pull the skin off the duck and slice into thin strips. Mix with a bit of the marinade. Cut the duck meat into thin strips and mix with the remaining marinade.
Heat a wok or suitable pan over a high heat. Drain the duck skin strips and fry in peanut oil until crisp and golden. Remove and set aside. Season with salt. Pour off the fat in the pan (it can be reserved for another use). The pan should remain oily so add a little peanut oil if necessary.
Strain the duck meat strips and reserve the marinade. Turn the meat into the hot pan and leave for barely a minute, then stir around and fry until it’s starting to caramelise.
Add the butternut spaghetti and stir. Pour in the reserved marinade and simmer for a few minutes. Add the chicken stock and stir to loosen any caramelised bits. Simmer for a further few minutes until the duck is tender and the butternut just tender.
Meanwhile, toss the hot egg noodles with the sesame oil and sesame seeds, and fold loosely into the duck and butternut mixture – you want some contrast in colour. Check the seasoning, adding soya sauce or salt if necessary.
Add the watercress and drizzle over a little sesame oil. Add a sprinkling of toasted sesame seeds and top each serving with the crisp duck skin. Pass around sesame oil, soya and sriracha sauces at the table.