Julian Metcalfe, founder of U.K.-based fast-casual superstar Pret a Manger, has a new cookbook out featuring recipes from his new fast-Asian concept, Itsu. Think high-protein, low-carb salads, brown rice, sushi, soups and noodles — fresh food that tastes as good as it looks. Here’s hoping it opens Stateside, and in the meantime, try out one of its most popular dishes.
The rich flavor of duck is delicious dressed with Chinese five-spice powder and hoisin sauce, while the cucumber adds a fresh flavor and crunchy texture.
- 2 duck breasts, about 7 ounces each
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon groundnut oil
- 5 ounces dried egg noodles
- 1 tablespoon toasted sesame oil
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or lime juice
- 1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler
- 2 spring onions, chopped, to serve
For the noodles
Preheat the oven to 425°F.
Score the skin of the duck breasts in a crisscross pattern with a sharp knife. Rub the five-spice powder and groundnut oil into the duck skin and meat.
Place the duck on a roasting tray and roast for 15 minutes.
Meanwhile, soak the noodles in a bowl of boiling water for 8 minutes, then drain and toss with the sesame oil in a bowl.
Mix the hoisin sauce, soy sauce and rice vinegar or lime juice with the cucumber in another bowl, then add this to the noodles.
Slice the cooked duck breast and add to the noodles, then sprinkle over the chopped spring onions to serve.