A sticky honey and fennel glaze is the perfect match for duck breast which is pan seared then finished in the oven. Served alongside a vibrant broccoli vegetable and
noodle stir fry, this is a brilliant option when you’re looking for a midweek dinner with a difference.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Medium
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Ingredients
duck breasts 4
mixed chillies ⅔ (chopped)
honey 2 tbsp
fennel seeds 1 tbsp (crushed)
dried noodles 250 g
Tenderstem broccoli 400 g
bell pepper 2 (sliced)
red onion ½ (sliced)
sugar snap peas 150 g
vegetable oil 1 tbsp
soy sauce 2 tbsp
Method
Finely chop the chillies. In a bowl mix together the chopped chillies, honey and fennel seeds then set aside.
Place the duck breasts, skin side down, into a cold pan then turn the heat on to a medium setting, slowly render the fat out, this will take around 10 minutes.
Preheat the oven to 200°C/180°C fan/gas mark 6.
After 10 minutes, turn the duck in the pan to quickly sear on the other side. Drizzle over the honey glaze then cook in the oven for 6 - 8 minutes.
Meanwhile, while the duck is cooking, pour boiling water over the noodles and leave to stand for the time directed on the packet. Drain and set aside.
Slice any larger pieces of the broccoli in half. Thinly slice the bell pepper and red onion. Heat the oil in a wok or large frying pan on a medium high heat, then add all the vegetables and stir fry for 3 - 4 minutes. Add the drained noodles to the pan and stir well. Season to taste with the soy sauce.
Thinly slice the duck and plate up with the vegetables and noodles. Enjoy!
