Five Spice Duck Breast With Mushroom Noodles

• 1/2 tsp Chinese five-spice powder
• 1/2 tsp sea salt
• 2 None duck breasts, skin scored
• 7 oz dried rice stick noodles
• 1 tbsp light soy sauce
• 1/4 cup oyster sauce
• 1 tbsp sugar
• 1/4 tsp sesame oil
• 2 tbsp chicken stock
• 1 large shallot, thinly sliced
• 3 cloves garlic, crushed
• 1 tbsp finely grated fresh root ginger
• 7 oz shiitake mushrooms, sliced
• 7 oz enoki mushrooms
• 3/4 cup bean sprouts
• None None Cilantro leaves, for garnish

1. Combine the five-spice and salt in a small bowl, then rub over the duck breasts.
2. Heat a wok or large skillet on medium-high heat. Cook the duck, skin-side down, for 7-8 mins, until crisp and golden. Turn and cook for 4 mins over medium heat. Remove from the pan and allow to rest.
3. Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins, until almost tender; drain.
4. Place the soy sauce, oyster sauce, sugar, sesame oil and chicken stock in a small bowl and stir to dissolve the sugar.
5. Heat the wok on high heat. Cook the shallot in the duck fat for 30 seconds. Add the garlic and ginger; cook for 30 seconds. Add the mushrooms; cook for 3 mins.
6. Add the soy sauce mixture and noodles and cook for 2 mins, or until the noodles are tender.
7. Thinly slice the duck breast. Place the noodles in serving bowls and top with sliced duck, bean sprouts and cilantro.

salt, duck breasts, noodles, soy sauce, oyster sauce, sugar, sesame oil, chicken, shallot, garlic, fresh root ginger, shiitake mushrooms, enoki mushrooms, bean sprouts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30783 (may not work)