Sesame Honey Roasted Duck Breast
with Hoisin Noodles, Pak Choi and Mushrooms
- Egg
- Cereals containing gluten
- Soya
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
This Sesame Honey Roasted Duck Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
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)
60 grams
Hoisin Sauce
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
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 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. It's fully cooked when no longer pink in the middle.
While the duck is in the oven, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then separate the leaves.
When your pan of water is boiling, add the noodles 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 the (now empty) frying pan on high heat (no need to clean).
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry until starting to brown, 3-4 mins.
Add the pak choi and stir-fry until just softened and the mushrooms have browned, 3-4 mins.
Add the garlic and fry for 30 secs more
Stir the ketjap manis, hoisin sauce, soy and water for the sauce (see pantry for amount) into the veg man. Simmer until thickened slightly, 3-4 mins.
Stir the cooked noodles through the sauce.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Once the duck has finished resting, thinly slice on your board.
Share your hoisin noodles between your serving bowls and top with your sliced duck.
Drizzle over the honey and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious taste, with some finding the sauce particularly flavourful; a few felt it was too sweet or salty.
- Ease of prep: Reviewers found the recipe easy to follow, with clear instructions for cooking the duck to perfection.
- Suggestions: Consider adding more vegetables like carrots or bean sprouts; some found the pak choi portion small or wilted.
- Cooking tips: For crispier skin, sear the duck longer; reduce cooking time slightly for a pinker centre.
- Portions: Some felt the meal needed larger servings, particularly more vegetables to balance the dish.
