Roasted Duck and Noodle Stir-Fry

Tasty duck with a crunchy vegetable stir-fry.


  • 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)


  1. Preheat a medium frying pan.
  2. Preheat oven to 250°C (500°F/Gas 9).
  3. Rub the duck breast with salt and soy sauce.
  4. Prick the duck with a fork. Place the duck, skin side down, in the fry pan.
  5. Fry the duck over a high heat until the skin is golden. Remove the duck from the frying pan.
  6. 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.
  7. Meanwhile stir fry off your vegetables and add some cooked egg noodles.
  8. Prepare an orange sauce by pouring the fat from the roast duck into a small pan.
  9. Add the orange juice and wine to the duck fat and boil rapidly until reduced.
  10. Place the roast duck on top of the noodle stir-fry.
  11. Pour over the orange sauce and serve


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