Fresh spaghetti 175gr or dried spaghetti 150gr
Courgettes 2 halved then cut into ribbons
Five spice powder 1tsp
Duck breasts 2
Red onion cut into fine wedges ½
Garlic cloves 2 finely diced
Fresh root ginger 2cm cut into thin strips
Medium red chilli 1 cut into thin strips
Juice of ½ lime
Pat the five spice powder over the duck breasts, then season with salt and pepper.
Heat a small non stick frying pan, add the duck breasts (fat side first) and cook for 10min, turning and cook for 3min then continue cooking in oven for 10min more (200’c). Remove the duck to a warmed plate to rest.
Bring a large pan of water to the boil, and then add salt and the spaghetti. Cook until the spaghetti is ready. Drain, reserved the cooking water.
Meanwhile, heat a wok, then add the oil from the duck. Add onion, then stir fry for 3minuntil starting to soften. Add garlic, ginger, chilli and courgette, stir fry for 3min, then add spinach with 2tbsp cold water and wilt down. Add soy sauce, turn the heat to low, then stir through the spaghetti. Squeeze over lime juice, season, then warmed spaghetti through.Cut the duck breasts into thick diagonal slice. Divide spaghetti between 2 warmed bowls, top with duck and any juice, then serve.