Keto 5 Spice Duck Shirataki Noodles
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Score the skin of the duck breasts. Season the duck breasts on both sides with the 5 spice and a pinch of salt and pepper. Heat a skillet over a medium/high heat. Place the duck breast skin side down in the dry skillet. Cook for 5 minutes or until the skin is golden brown. Turn the duck over and cook the other side for just a minute to seal. Place the duck breasts on an oven tray, leaving any fat behind in the skillet. Bake for 10-12 minutes or until cooked through to preference. Once cooked, set aside to rest for 5 minutes.
Step 2
While the duck is cooking, drain the noodles and rinse thoroughly under cold water. Heat a separate dry skillet over a medium heat. Add the noodles and cook for 6-7 minutes or until hot through and firm.
Step 3
While the noodles are cooking, thinly slice the garlic and scallion and grate the ginger. Add the olive oil to the skillet used to cook the duck and set over a low/medium heat. Add half the scallion, garlic and ginger. Sweat gently for a minute or two until tender and fragrant.
Step 4
Add the noodles to the skillet along with the orange juice, sesame oil, and tamari sauce. Stir well to combine, coating the noodles in the sauce. Heat through briefly.
Step 5
Divide the noodles between two serving bowls. Slice the duck breasts and arrange over the top of the noodles. Scatter over the remaining scallions. Serve hot.
Ingredients
- Shirataki Noodle by House Foods – 9 ounce
- Duck Breast, Domestic, Skin Eaten – 2 breast – split
- Chinese Five Spice by The Spice Hunter – 2 tsp
- Scallions – 2 large
- Sesame Oil – 2 teaspoon
- Garlic – 1 clove
- Ginger Root, Raw – 1 teaspoon
- Tamari Sauce – 1 tablespoon
- Olive Oil – 1 tablespoon
- Orange Juice, Fresh – ½ tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon