Sticky hoisin duck with mango

Richly flavoured duck combines so well with sweet, ripe mango in this quick-to-prep treat. We’ve used buckwheat soba noodles but you can use any variety you wish.

@AniphaeS

Published in

British Food

· 18 May 2023

Serves 2
Course Main meal
Prepare 5 mins
Cook 25 mins
Total time 35 mins

Ingredients:

2 Gressingham Duck Breasts
2 tbsp Waitrose Hoisin Sauce
½ tsp Chinese five spice
½ tsp toasted sesame oil
1 tbsp Chinese rice vinegar
1 tbsp soy sauce
3 salad onions, 1 finely chopped, 2 finely sliced
200g pack buckwheat soba noodles
100g cucumber, halved and sliced
100g Waitrose Perfectly Ripe Mango, chopped

Method:

Preheat the oven to 160°C, gas mark 3. Heat a frying pan over a medium-high heat. Score the skin of the duck breasts in a criss-cross pattern, season all over and fry, skin-side down, for 5 minutes. Turn and cook for 1 minute, then transfer to a small roasting tin. Mix 1 tbsp hoisin sauce with the five spice and brush all over the meat; roast skin-side up for 12 minutes (for medium).
Meanwhile, in a large mixing bowl, mix the remaining 1 tbsp hoisin sauce with the sesame oil, vinegar, soy sauce, 1 tbsp water and the finely chopped salad onion; set aside. Bring a large pan of water to the boil. When the duck is cooked to your liking, remove from the oven and leave to rest in the tin for 5 minutes.
As the duck rests, boil the kettle. Cook the noodles in the pan of boiling water for 4 minutes, then drain through a sieve and rinse thoroughly under cooled boiled water from the kettle. Shake the noodles dry and toss in the bowl with the hoisin dressing, adding any duck resting juices. Divide the noodles between plates, slice the duck and arrange on top, drizzling over any carving juices. Finish with the cucumber, mango and sliced salad onions.

Cook’s tip

As you like it:

This is fabulous warm, or you could prepare all the elements in advance and keep in the fridge. Remove half an hour before you’re ready to eat, then serve the dish at room temperature.