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Pechuga de pato con fideos soba y mango

Foie Gras Gaudin is at the heart of the production and
processing of duck for foie gras.We share our passion for duck, in all its forms, from the most traditional to the most innovative: extra raw foie gras, whole foie gras terrines, cutlets, fresh duck meat.

onec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu.
In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue.

Method

Step 1 - Preheat the oven to 180°C.

Estimated Time: 12:00 min

Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium.

Step 2 - Prepare the Duck

Estimated Time: 12:00 min

Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked, but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.

Step 3 - Prepare the Noodles

Estimated Time: 12:00 min

Meanwhile, cook noodles according to packet instructions, then drain. Whisk soy, oil, sugar and lime juice together to make a dressing, then toss half with the noodles.

Step 4 - Serve

Estimated Time: 12:00 min

Thinly slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.

Ingredients

  • 4 x 180g duck breast fillets, skin scored
  • 2 tablespoons hoisin sauce
  • 270g packet soba noodles
  • 1/3 cup (80ml) soy sauce
  • 1 tablespoon each sesame oil and brown sugar
  • Juice of 1 lime
  • 1 mango, sliced
  • 2 cups watercress sprigs
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