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Pan Roasted Duck with Udon Noodles & Stir/Fry Vegetables

A beautiful flavorsome dish with sliced duck breast & healthy stir-fry veg with sauce from the pan juices


  • 1 220G duck breast( skin on)

  • 1 clove garlic very thinly sliced

  • 1 sm carrot julienned

  • 2cm pce ginger peeled & sm julienned

  • 1 bunch bok choy washed & sliced thinly length ways

  • 1 200g pack Udon noodles

  • half of 1 sm onion med copped

  • 2 tbsps. Hoisin sauce

  • 2tbsps soy sauce

  • 1tspn arrowroot

  • 2tbspns water

  • 2tbspns cashew nuts

  • 125ml chicken stock

  • 300ml water

  • 2 tbsps. sesame oil


  • 1.

    Pre-heat oven 180c

  • 2.

    Prep vegetables,

  • 3.

    Heat a pan to very hot & place duck breast skin side down without any oil & press down firmly so it doesn't curl up on edges; cook for 4-5 mins till skin is brown & crispy, turn & cook for further 3 mins.

  • 4.

    Take pan off the stove & place in the pre-heated oven for approx. 8 mins.

  • 5.

    Meanwhile in another pan sauté garlic, onions & ginger in the sesame oil on a moderate heat until softened. Take off the heat, then pour water & stock into saucepan & add the noodles & heat through on med heat.

  • 6.

    Take duck from oven and rest for 10 mins loosely covered with foil.

  • 7.

    Put sautéed onions etc back on heat then add carrot & bok choy stir-fry 2mins;add cashews then transfer to plate retaining pan juices.

  • 8.

    Slice duck and place on top of vegetables then mix the arrowroot & water, ad to pan on med heat till thickened and pour over finished dish.


stir-fry could be any vege of your choosing

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