Duck Rice Noodles

Crispy-skinned duck with tender pink meat, tossed with soft noodles that have soaked up the cooking juices. The aroma of sesame oil and ginger hits you the moment the wok opens.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1084
• Protein: 41 g
• Carbs: 88 g
• Fat: 60 g

Ingredients

• 2 piece Duck breast ( skin scored )
• 400 g rice noodles ( rehydrated )
• 3 piece Garlic ( minced )
• 2 piece Carrot ( finely julienned )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice wine
• 1 tbsp Sesame oil
• 1 tsp Brown sugar
• 1 pinch Black pepper ground
• 20 g Fresh ginger ( peeled and finely chopped )

Instructions

1. Preparing the duck

   Score the skin of the duck breasts in a diamond pattern without cutting into the meat. Season with ground black pepper and grey sea salt.

2. Cooking the duck

   Start cooking skin-side down in a cold pan without fat. Let the fat render over medium heat until the skin is golden and crispy. Flip and cook for 3 minutes on the meat side to keep it pink. Set aside and slice thinly.

3. Cooking the noodles

   Submerge the rice noodles in boiled water off the heat. They should become supple and translucent but keep a slight bite. Drain and rinse with cold water.

4. Wok frying

   Sauté the pressed garlic, julienned carrots, and ginger in a bit of duck fat. When the garlic is fragrant, add the noodles, soy sauce, oyster sauce, and rice wine. Toss vigorously so the sauce coats every noodle.

5. Finishing touches

   Add the duck slices and sliced spring onions. Finish with a drizzle of sesame oil for shine and aroma.

Chef's tips

• Don't throw away the duck fat; strain it and keep it for frying potatoes.
• The wok must be smoking hot before adding the noodles to prevent sticking.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' suppleness.