| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cook, Ready, Steady |
1 |
Servings |
INGREDIENTS
| 30 |
|
Oil |
| 1 |
|
Duck breast |
| 4 |
|
Lime & 4 orange kumquats |
|
|
quartered |
| 100 |
|
White wine |
| 4 |
|
Kumquats, zest of |
| 50 |
g |
Mooli, grated |
| 2 |
|
Spring onions, chopped |
| 1 |
|
Clove garlic, crushed |
| 15 |
|
Chives, chopped |
| 50 |
g |
Sugar |
|
|
Egg noodles |
INSTRUCTIONS
Heat 15ml/1 tbsp oil in a shallow pan, add the duck and cook for 10-15
minutes, turning occasionally until cooked through. 2 Heat the
remaining oil in a small pan and add the quartered orange and lime
kumquats after a few minutes add the white wine and bring to the boil.
3 Add the remaining ingredients and simmer until thickened. Add the
arrowroot and cook for a further minute. 4 Cook the noodles according
to the pack instructions and serve topped with the duck breast and
chutney. Converted by MC_Buster. Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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