Pan Fried Duck Breast with Crispy Hoisin Noodles

Pan Fried Duck Breast with Crispy Hoisin Noodles

This has to be one of my favourite meals, just because I love sweet and sticky Chinese flavours, combine that with a perfectly cooked duck breast and some sugar snap peas... perfection. It is another low effort, high reward meal, perfect when you fancy a little something nice without an afternoon spent in the kitchen.

Serves: 2

Cooking time: 30 mins


  • 2 Duck Breast Portions
  • 2 tsp Chinese 5 Spice
  • 2 Medium Egg Noodle Portions
  • 1 tbsp Cornflour Flour
  • 5 tbsp Hoisin Sauce
  • 1 tbsp Soy Sauce
  • Handful of Sugar Snap Peas
  • 3 Spring Onions
  • Handful of Purple Sprouting
  • Sesame Oil to cook
  • S&P

To serve:

  • Drizzle of Hoisin Sauce
  • 1 Spring Onion
  • 1 ish tsp Sesame Seeds
  • 3 ish Coriander Leaves


  1. Start off by tossing the duck breasts in the Chinese 5 spice and some black pepper.
  2. Heat a frying pan up and add a dash of sesame oil. Once hot, add the duck breast skin side down and cook until golden and crispy. (Note: How long to cook this for depends on how you like it cooked, and how fat your duck is. Recommended starting with 4 mins a side, then leave on the skin side for longer if you like it more well done. A food thermometer is a godsend here; rare center temp is 54℃.)
  3. Once cooked, put to one side and cover with foil to rest.
  4. Put the noodles in some boiling water if necessary to cook (read the packet).
  5. Heat up some sesame oil in a wok, and throw in the noodles with a spoon of flour. Toss and fry for ~ 5 - 10 mins, until some noodles are crisping up (how long again depends on your preference of crispiness!).
  6. Add the sugar snap peas, spring onions, and purple sprouting along with the hoisin and soy sauce. Toss until all mixed in, and cook just for 2-3 mins.
  7. Plate up the noodles, slice the duck with a sharp knife, and place on top of the noodles. Drizzle with a little more hoisin sauce, sprinkle on some more spring onions, sesame seeds, and a little finely chopped coriander.

Serving Note: Best served with an ice-cold glass of Rosé on a Summer's evening listening to A Tribe Called Quest.

Pan Fried Duck Breast with Crispy Hoisin Noodles

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