Low Carb Spicy Duck with Vegetables and Noodles
Servings Prep Time
2people 15minutes
Cook Time Passive Time
20minutes 3minutes
Servings Prep Time
2people 15minutes
Cook Time Passive Time
20minutes 3minutes
Ingredients
Spicy Duck Breast
Spicy Vegetables
Stir-Fry Butternut Squash Noodles
Instructions
Spicy Duck Breast
  1. Trim excess fat and criss-cross cut the skin of the duck breast.
  2. Place the excess fat into a pan and heat it up with the Sichuan peppercorns to medium-high heat.
  3. In a small bowl mix the soy and sriracha sauce. Pre-heat your oven to 180°C.
  4. Sear the prepped duck breast skin side down until golden brown. This should take around 3-5 minutes.
  5. Once this is done sear the other sides until slightly brown.
  6. Coat the skin with the sauce mixture and put skin-side up in the oven for around 15 minutes.
  7. Remove the Sichuan peppercorns and keep the pan with the rendered fat for the spicy vegetables.
  8. Once the breast is done let it rest for a few minutes and then slice it.
  9. Serve on a plate with some spring onions as decoration. Don’t waste any of the potential duck breast juice. Drizzle it over the cut duck breast.
Spicy Vegetables
  1. Cut the broccoli and the bell pepper into pieces suitable to eat with chopsticks. Thinly slice the carrot. Cut the mushrooms in half. Chop the garlic.
  2. On medium heat, stir-fry the mushrooms, the carrot and the garlic for around 5 minutes.
  3. Then add the bell pepper and the broccoli and stir-fry for another 5 minutes.
  4. Add the soy sauce, mirin and Sriracha sauce and let simmer on low to medium heat until sauce reduced (takes around 5 minutes).
  5. Sprinkle with sliced spring onions and serve in a bowl.
Stir-Fry Butternut Squash Noodles
  1. Heat up to medium-high heat a small pot and add the sprouts with the sesame oil. Stir-fry them for a moment and then add the butternut squash noodles.
  2. Reduce to low to medium heat and stir-fry for another couple of minutes and then add the peanut butter and the mirin.
  3. Stir-fry until the peanut-butter-mirin-mixture has dissolved and everything is coated with the sauce.
  4. All in all this should take around 5 minutes of total cooking.
  5. Serve in a bowl with sliced spring onions.