John Myers
Duck Breast, Noodles, Herbs and Orange Sauce Waved
The perfect duck breast, noodles, herbs and orange sauce waved recipe with a picture and simple step-by-step instructions.
- 1 piece Duck breast rest from the day before, cut into pieces.
- 250 g Chinese noodles pre-cooked
- 2 tbsp Seasonal herbs finely chopped
- 1 some Peanut oil
- 1 tsp Chili oil see my KB
- 1 pinch Sea salt from the mill
- 2 piece Freshly squeezed orange
- 1 piece Freshly chopped shallot
- 1 piece Garlic clove chopped
- 1 tbsp Orange olive oil
- 100 ml Poultry broth own production
- 2 tbsp Duck breast gravy from the duck breasts from the previous day
- 1 cl Orange liqueur
- 1 pinch Sea salt from the mill
- 1 pinch White milled pepper
- Fry the pre-cooked noodles in the peanut oil in a wok.
- Add the duck breast pieces and herbs, season and fry lightly for a few minutes. Swing through every now and then.
- Orange sauce: Sauté shallot and garlic in oil and press through a fine sieve.
- Remove the fat from the gravy and sieve it. Add the shallot and gari juice and bring everything to a boil while stirring.
- Deglaze with the orange juice and pour on the chicken stock. Heat again and season to taste. If you like, bind with a little strength. This sauce tastes great.
- Now add the orange sauce to the noodles, herbs and pieces of duck in the wok. Swirl everything through a few more times and serve the wok dish on preheated plates. We had salad fresh from the garden with it.
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