Gong hay fat choi - duck breast on noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | millilitres | Oil |
| 1 | Duck breast | |
| 4 | Lime & 4 orange kumquats; quartered | |
| 100 | millilitres | White wine |
| 4 | Kumquats; zest of | |
| 50 | grams | Mooli; grated |
| 2 | Spring onions; chopped | |
| 1 | Clove garlic; crushed | |
| 15 | millilitres | Chives; chopped |
| 50 | grams | Sugar |
| Egg noodles | ||
Directions
1 Heat 15ml/1 tbsp oil in a shallow pan, add the duck and cook for 10-15 minutes, turning occasionally until cooked through.
2 Heat the remaining oil in a small pan and add the quartered orange and lime kumquats after a few minutes add the white wine and bring to the boil.
3 Add the remaining ingredients and simmer until thickened. Add the arrowroot and cook for a further minute.
4 Cook the noodles according to the pack instructions and serve topped with the duck breast and chutney.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.