Gluten-Free Duck Noodles
Indulge in the irresistible flavors of Gluten-Free Duck Noodles, a savory dish that combines tender, golden-crisp duck breast with chewy rice noodles for a delightfully satisfying meal. Perfect for gluten-sensitive food lovers, this recipe highlights bold Asian-inspired flavors with gluten-free soy sauce, hoisin sauce, sesame oil, and a punchy mix of ginger and garlic. Fresh veggies like red bell pepper, carrot, and spring onions add a vibrant crunch, while aromatic cilantro and a squeeze of lime elevate each bite to perfection. Ready in under an hour, these duck noodles are ideal for adventurous home cooks seeking a wholesome, gluten-free, restaurant-quality dinner.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 200 grams Gluten-free rice noodles
- 3 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Hoisin sauce (gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 stalks Spring onions
- 1 medium Red bell pepper
- 1 medium Carrot
- 0.25 cup Cilantro
- 1 piece Lime
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Start by preparing the duck breast. Score the skin of the duck in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
Heat a frying pan over medium-high heat. Place the duck skin-side down in the pan and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for an additional 4 minutes. Remove from the pan and let it rest.
While the duck is cooking, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, mix together the gluten-free soy sauce, gluten-free hoisin sauce, sesame oil, minced ginger, and minced garlic to make the sauce. Set aside.
Slice the red bell pepper and carrot into thin strips. Chop the spring onions into small rounds and roughly chop the cilantro.
In the same frying pan used for the duck, remove excess fat leaving about a tablespoon in the pan. Add the sliced red bell pepper and carrot. Sauté for about 3-4 minutes until slightly softened.
Add the spring onions and pour the prepared sauce into the pan, stirring to combine everything.
Slice the cooked duck breast into thin slices and add back into the pan, mixing with the vegetables and sauce briefly.
Add the cooked rice noodles to the pan and gently toss to coat the noodles with the sauce and combine all ingredients.
Serve the gluten-free duck noodles warm, garnished with chopped cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 20.5 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1894 mg | 40% | |
*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.
