James Tanner's Chinese duck and noodles

James Tanner cooks up a budget-friendly Chinese dish for the whole family!

Serves 4Prep: 5 minutesCook: 18 minutes

Ingredients:4 x 6oz boned duck breast (Gressingham or Creedy Carver)3 pieces of stem ginger in syrup, chopped, plus 1 tablespoon of the syrup2 tbsp hoisin sauce4 small pak choi, quartered or 100g stem broccoli, roughly chopped200g dried glass noodles

Method:

• Prick the duck skin with a fork. Heat a large non-stick frying pan over a high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over a medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for a further 2 minutes. Remove from the heat, cover and leave to stand.

• Return the pan to the heat. Add the chopped ginger and the syrup and cook over a low heat for 1 minute. Increase the heat; add the hoisin and 2 tbsp of water. Cook for 1 minute. Add the pak choi, or broccoli and cook, stirring, for 3 minutes until the pak choi or broccoli have wilted or softened. Reduce the heat to very low to keep the sauce warm.

• Bring a large pan of salted water to the boil and drop in the glass noodles. Cook for 2 minutes, drain well and spoon onto warmed serving plates.

• Slice the duck breast on the diagonal and arrange over the noodles. Spoon over the ginger and hoisin sauce.