Five Spice Duck Breast With Mushroom Noodles - cooking recipe

Ingredients

1/2 tsp Chinese five-spice powder
1/2 tsp sea salt
2 None duck breasts, skin scored
7 oz dried rice stick noodles
1 tbsp light soy sauce
1/4 cup oyster sauce
1 tbsp sugar
1/4 tsp sesame oil
2 tbsp chicken stock
1 large shallot, thinly sliced
3 cloves garlic, crushed
1 tbsp finely grated fresh root ginger
7 oz shiitake mushrooms, sliced
7 oz enoki mushrooms
3/4 cup bean sprouts
None None Cilantro leaves, for garnish

Preparation

Combine the five-spice and salt in a small bowl, then rub over the duck breasts.
Heat a wok or large skillet on medium-high heat. Cook the duck, skin-side down, for 7-8 mins, until crisp and golden. Turn and cook for 4 mins over medium heat. Remove from the pan and allow to rest.
Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins, until almost tender; drain.
Place the soy sauce, oyster sauce, sugar, sesame oil and chicken stock in a small bowl and stir to dissolve the sugar.
Heat the wok on high heat. Cook the shallot in the duck fat for 30 seconds. Add the garlic and ginger; cook for 30 seconds. Add the mushrooms; cook for 3 mins.
Add the soy sauce mixture and noodles and cook for 2 mins, or until the noodles are tender.
Thinly slice the duck breast. Place the noodles in serving bowls and top with sliced duck, bean sprouts and cilantro.