Duck Noodles
Savor the rich, savory flavors of homemade *Duck Noodles*, a comforting and aromatic dish that's perfect for any occasion. This recipe combines tender, golden-seared duck breast with silky rice noodles, all bathed in a fragrant broth infused with ginger, garlic, soy, and hoisin sauce. The addition of fresh bok choy, vibrant cilantro, and a touch of heat from optional red chili creates layers of texture and taste that will delight your palate. Quick and easy to prepare in under 45 minutes, this dish makes an impressive yet approachable meal to serve for family dinners or special gatherings. Whether you're a fan of Asian-inspired flavors or want to elevate your weeknight meals, these duck noodles are a must-try! Keywords: duck noodles recipe, easy duck noodle soup, Asian-inspired dinner, quick noodle recipes.
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Recipe Information
Ingredients
- 2 duck breasts
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 500 milliliters chicken or duck stock
- 1 tablespoon, grated fresh ginger
- 2 cloves, minced garlic
- 3 stalks, sliced green onions
- 1 head, chopped bok choy
- 0.5 cup, chopped cilantro
- 1 optional, sliced red chili
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
Instructions
Start by preparing the duck breasts: pat them dry with paper towels and season them generously with salt and black pepper on both sides.
Heat a large skillet over medium-high heat. Place the duck breasts skin-side down into the skillet without any oil. Allow the fat to render and the skin to become crispy, about 6-8 minutes.
Flip the duck breasts and cook for another 4-5 minutes. Remove the duck from the skillet and let it rest for 5 minutes before slicing thinly.
While the duck rests, bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
In the same skillet used for duck, add the vegetable oil and reduce heat to medium. Sauté the grated ginger and minced garlic until fragrant, about 1 minute.
Add the chicken or duck stock to the skillet, along with soy sauce, hoisin sauce, and sugar. Bring to a gentle simmer.
Add the chopped bok choy to the simmering broth and cook for 3-4 minutes, or until the bok choy just tender.
Add the cooked rice noodles to the skillet and toss to coat them in the broth.
Slice the rested duck breasts and add them to the skillet, stirring gently to combine with the noodles and broth.
Divide the duck noodle soup into bowls and top with sliced green onions, chopped cilantro, and sliced red chili if using.
Serve immediately and enjoy your delicious duck noodles!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
