• 6 duck breasts
  • salt
  • 4 tblsp soy sauce
  • 4 oranges, juice only
  • selection of vegetables (mixed peppers, carrots, maungetout etc)
  • 100 ml white wine
  • egg noodles (6 portions)


  • Preheat a medium frying pan.
  • Preheat oven to 250°C (500°F/Gas 9).
  • Rub the duck breast with salt and soy sauce.
  • Prick the duck with a fork. Place the duck, skin side down, in the fry pan.
  • Fry the duck over a high heat until the skin is golden. Remove the duck from the frying pan.
  • Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle.
  • Meanwhile stir fry off your vegetables and add some cooked egg noodles.
  • Prepare an orange sauce by pouring the fat from the roast duck into a small pan.
  • Add the orange juice and wine to the duck fat and boil rapidly until reduced.
  • Place the roast duck on top of the noodle stir-fry.
  • Pour over the orange sauce and serve