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Recipe for :

Crispy Duck Breast Roasted with Lime Juice & Lemon Grass

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

Recipe by Chef Neil Sadler


4 x Duck Breasts
1ea. Lime
2pc Lemon Grass
4oz Soba Noodles
2tsp Soya Sauce 4pc. Flat Parsley
1ea. Pear (peeled and cut in to 1/8)

2oz Strong Flour
1/2pt. Water
Salt & Pepper


  • Mix the water, flour, salt and pepper to make a a thick batter mix.
  • Pour over the back of a ladle and deep fry to form a basket (make four).
  • Trim the duck breast, season and char-grill to seal. Finish cooking in the oven at 375°. Cook until the skin is golden and crispy, keeping the meat beautifully pink.
  • Add the zest of the lime and half a piece of lemon grass to a pan of boiling salted water, add the soba noodles. Cook and drain.
  • Sauté the pear.
  • Finish the noodles with the juice from the lime and soya sauce.
  • Place the noodles into the baskets, slice the duck and plate.
  • Garnish with the flat parsley and a piece of lemon grass.

Serves 4

© GlobalChefs 2001