Honey Roasted Duck Breast
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Honey Roasted Duck Breast

with Hoisin Noodles and Sesame Seeds

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Duck Breasts

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Sliced Mushrooms

25 grams

Ketjap Manis

(Contains Soya)

64 grams

Hoisin Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

100 milliliter(s)



Nutritional information

Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat14.6 g
of which saturates4.3 g
Carbohydrate78.6 g
of which sugars27.2 g
Protein60.9 g
Salt5.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Chopping Board
Garlic Press
Large Saucepan
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more. Transfer to a baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven until cooked, 16-18 mins. Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.


In the meantime, bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press).

Trim the pak choi, then separate the leaves.


When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.


Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry until starting to brown, 3-4 mins. 

Next add the pak choi and stir-fry until just soft and the mushrooms have browned, 3-4 mins. 

Add the garlic and stir-fry, 30 secs.


Stir through the ketjap, hoisin, soy sauce and water (see pantry for amount). Simmer until thickened slightly, 3-4 mins.

Stir the noodles through the sauce. Taste the sauce, season with salt and pepper if you feel it needs it.TIP: Add a splash of water if it feels a little thick. 


Once the duck has finished resting, thinly slice on your board.

Share your noodles between your serving bowls.

Top with your sliced duck. Drizzle over the honey. Sprinkle over the sesame seeds to finish.