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Honey Marinated Duck Breast, Sauteed Greens and Crispy Noodles

Honey Marinated Duck Breast, Sauteed Greens and Crispy Noodles

Brought to you by: Gressingham

Prep time:

Cook time:

Serves: 2

This simply brilliant Chinese inspired recipe combines succulent duck, fresh greens, sweet honey and soy to give you the perfect mid-week dinner. The crunch of the noodles adds an extra element of spark and texture to the final dish.
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  • 50g honey
  • 50ml light soy sauce , 25ml for the honey duck, 25ml for the greens
  • 2 Gressingham Duck Breasts
  • 50g spinach
  • 2 garlic cloves , crushed
  • ½ leek , only the white part
  • 1 splash vegetable oil
  • 4 spring onions
  • 200g mangetout
  • 200g green beans
  • ½ pack egg noodles


Step 1

Marinate the duck by slicing each breast into 5 or 6 pieces. Mix together the honey and soy until well combined, add the duck, cover and refrigerate for 50 minutes.

Step 2

Prepare the greens by finely slicing the mange toute, green beans, leek and spring onions into thin strips (Julienne). Chiffonade the spinach and add to the other greens.

Step 3

Using a deep fryer or other alternative, heat the oil to 160°C. Break up the noodles with your hands and drop into the oil being careful to avoid any splashing of hot oil towards your skin. Fry until golden brown and crisp, remove from the oil and allow to drain on absorbent kitchen towel.

Step 4

Place a wok or large frying pan on a hight. Add a small drizzle of vegetable oil to coat the base of the pan and allow to heat until the pan begins to smoke. Add the duck and cook for 2-3 minutes until the duck is lightly browned. Be careful not over cook as it will become tough.

Step 5

Remove the duck from the pan and place back on the heat to cook the greens. Repeat the same method with the vegetable oil and add all the prepared vegetables and garlic and sauté for 45 seconds to a minute. Add the soy sauce and cook for a further minute.

Step 6

Place a bed of greens in the centre of the plate followed by the duck and crispy noodles. Serve hot with a drizzle of the pan juices and some fresh chilli and steamed rice on the side.

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