Crispy five-spice duck with noodles

Delicious Chinese-style duck with a sweet and tart plum sauce, noodles and classic Asian flavours.

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

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You will need

Put a medium baking tray in the oven while preheating it to 200°C, fan 180°C, gas mark 6.
Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat.
Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy.
Meanwhile, rub the five-spice into the scored skin of the duck breasts.
Place the duck breasts, skin-side down, in a frying pan over a medium heat and allow the skin to slowly crisp for 6-7 minutes.
Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for 5-6 minutes. Remove and let rest for 5 minutes.
Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, adding the pak choi for the final 1 minute.
Drain, then toss through the sesame oil and soy sauce. Slice the duck and serve with the plums, sauce (discard the star anise), noodles and pak choi.

Cook's tip: You could also use skin-on chicken breasts. Roast for 25 minutes until cooked through.

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