ASDA part of the Wal-Mart family

• 321g pack duck breasts (skin on)
• 2tbsp Asda clear honey
• 1tbsp sunfl ower oil
• 1 large red pepper, deseeded and finely sliced
• 75g pack Asda shitake mushrooms, halved
• 1.2 litres hot vegetable or chicken stock
• 3cm piece root ginger, peeled and finely grated (see tip, right)
• 4tbsp dark soy sauce
• 1 x 250g packet Udon noodles, or medium egg or rice noodles
• 100g baby spinach leaves

1 Preheat grill to medium hot. Prick the skin of each duck breast, then put skin-side up on the rack of a foil-lined grill pan.

2 Brush the skin of each breast with honey. Grill for 8 to 10 minutes, turning once, until the skin is crispy and golden and the duck is just cooked. Cool, then cut into thin slices and set aside.

3 Heat the sunfl ower oil in a large pan. Add the pepper and stir-fry for 2 to 3 minutes. Add the mushrooms and stir-fry for 2 to 3 minutes more.

4 Stir in the stock, ginger and soy sauce. Simmer for 5 minutes. Add the noodles and simmer for 5 minutes until soft. Add the spinach and duck and cook for 1 minute. Serve at once.