Ginger & Hoisin Duck with Glass Noodles

Ingredients

• 24 oz duck breast meat - skin left on 
• 3 pieces ginger chopped
• 2 tablespoons hoisin sauce 
• 7 oz vermicelli dried
• 6  spring onion trimmed chopped

Equipment

• frying pan

Directions

1. Prick the duck skin with a fork.
2. Heat a large non-stick frying pan over high heat for 2 minutes.
3. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes.
4. Remove from the heat, cover, and let stand.
5. Return the pan to the heat.
6. Add the chopped ginger and the syrup andcook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute.
7. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
8. Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.
9. From Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients by James Tanner. Text copyright © 2010 James Tanner; photography © 2010 Anders Schønnemann. Published by Kyle Books, an imprint of Kyle Cathie Limited. First published in Great Britain in 2010 by Kyle Cathie Limited.