Recipe Preparation

Grind the dry spices and the salt up with a pestle and mortar. Rub the duck breast with 70% this mixture and set aside on a plate. Put a skillet on the stove and start cold placing the duck breast fat side down in the pan, slowly turn up the heat so that the fat releases from the bird. Scoop the fat out of the pan and place in a small bowl. 90% of the duck is cooked skin side down, so do not turn up the heat too much. For the last 4 minutes turn up the heat and get a nice crust on the skin side as well as on the other side of the duck. Place skins side up into a pre heated oven of 100 C.

Whilst cooking the bird, take a pot of boiling water and cook the noodles, strain and rinse them with cold water. Place the noodles back into the pot and add a little bit of the duck fat, some chicken stock and part of the spice mix, bring to about 80 deg. Meanwhile shortly steam the pakchoi  place on a cutting board and cut off the bottom part.

Take the duck out of the oven and place on a cutting board. Meanwhile serve the noodles in a bowl and carefully place the packchoi in the bowl. Cut the slightly cooled down duck and place on top of the noodles in the bowl. To finish add some chili oil or sauces to taste.


Ingredients for 2 servings

1 duck breast

150 g. Soba Noodles

4 mini pakchoi

3 tsp 5 spice powder

2 tsp Salt

3 tsp Sichuan pepper




Roasting tray 

Pots for cooking and steaming 

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Recipe Name
Duck Noodles
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