Gary and Jane Langton Main Course Poultry Provencal Recipes Taste

French Duck with Spicy Noodles

Name: Duck Breast with Spicy Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 duck breasts (magret de canard); 1 tbsp coriander seeds; 1 tsp black peppercorns; 1 tsp Salt; 1 tbsp Soy sauce; 2 tbsp honey; 1 tsp olive oil; 3 shallot(s) (very finely sliced); 300 gr rice noodles; 2 tsp Soy sauce; 2 tsp Chili (finely chopped); 1 tsp Mild curry powder; 1 egg

As it is with all cultures, international flavours and dishes are adapted into your local cuisine with a loving and “tasteful” twist. And this dish is no exception. Local honey lends itself to this sweet and spicy favourite that is traditionally Asian inspired, but classically French in execution.

Duck Breast with Spicy Noodles

Tender juicy duck breasts served with spicy rice noodles.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Dish

Cuisine French

Servings people

Ingredients

For the Duck

2 duck breasts (magret de canard)
1 tbsp coriander seeds
1 tsp black peppercorns
1 tsp Salt
1 tbsp Soy sauce
2 tbsp honey

For the Noodles

1 tsp olive oil
3 shallot(s) very finely sliced
300 gr rice noodles
2 tsp Soy sauce
2 tsp Chili finely chopped
1 tsp Mild curry powder
1 egg

Instructions

Preheat the oven to 200C.
Grind the coriander and peppercorns in a pestle and mortar into a fine powder and rub generously into the skin of the duck and season with salt and pepper.
Place the duck breast skin side down in a hot frying pan, reduce the heat immediately and cook until the skin is a lovely brown and the fat is rendered.
Add the soy sauce and honey and cook for about a minute.
Slash the fat on the duck breast and then sear it on both sides in a very hot pan.
Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.
Meanwhile, drain off any excess fat from the frying pan.
Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two.
De-glaze the pan with the balsamic vinegar and red wine.
Add the butter and red currants and reduce the sauce for a couple of minutes.
Remove the duck from the oven to rest.
To cook the noodles place the oil in a non-stick wok over a high heat.
Add the shallots and stir for a minute or two.
Add the noodles and stir for another minute.
Add the soy sauce, chili and curry powder and stir through, releasing the spices.
Add the egg and stir for 1 minute until cooked through.
To serve place the noodles on a plate, slice the duck on the diagonal and place on the noodles, drizzle over the sauce and sprinkle with chopped chives.

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Tags:Duck Breasts,Noodles

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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

French Duck with Spicy Noodles