Duck with Dirty Noodles

15 INGREDIENTS • 11 STEPS • 4HRS 45MINS

Duck with Dirty Noodles

Recipe

4.7

3 ratings

Savory slices of roast duck over noodles bathed in an Asian- style sauce.

Savory slices of roast duck over noodles bathed in an Asian- style sauce.

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

4HRS 45MINS

Total Time

$15.54

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Medium Whole Duck

to taste

1 Tbsp

Plum Sauce

120 mL

Water

120 mL

Low-Sodium Soy Sauce

1 Tbsp

Peanut Butter

1 Tbsp

Chili Paste

1 tsp

Fresh Ginger, grated

1 tsp

Garlic Paste

1 tsp

Toasted Sesame Oil

1

Medium Onion, julienned

225 g

Noodles, cooked

115 g

1/2

4 stalks

Scallions, finely sliced

Nutrition Per Serving

VIEW ALL

Calories

664

Fat

69.8 g

Protein

190.3 g

Carbs

118.1 g

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

Cooking Instructions

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step 1

Preheat oven to 400 degrees F (200 degrees C), then prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).

step 1 Preheat oven to 400 degrees F (200 degrees C), then prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).

step 2

Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.

step 3

After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.

step 3 After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.

step 4

Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.

step 4 Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.

step 5

Remove the breasts from the carcass, remove the wings. slice the breast in thick slices, cover to keep warm.

step 5 Remove the breasts from the carcass, remove the wings. slice the breast in thick slices, cover to keep warm.

step 6

Prepare the ingredients for the sauce, Plum Sauce (1 Tbsp), Water (120 mL), Low-Sodium Soy Sauce (120 mL), Peanut Butter (1 Tbsp), Chili Paste (1 Tbsp), Fresh Ginger (1 tsp), Garlic Paste (1 tsp), Toasted Sesame Oil (1 tsp), whisk until smooth.

step 6 Prepare the ingredients for the sauce, Plum Sauce (1 Tbsp), Water (120 mL), Low-Sodium Soy Sauce (120 mL), Peanut Butter (1 Tbsp), Chili Paste (1 Tbsp), Fresh Ginger (1 tsp), Garlic Paste (1 tsp), Toasted Sesame Oil (1 tsp), whisk until smooth.

step 7

Chop the liver, heart and gizzards from the duck.

step 7 Chop the liver, heart and gizzards from the duck.

step 8

Stir fry the offal in 2 tablespoons very hot duck fat for 1 minute, add Onion (1), saute until the onions are translucent.

step 8 Stir fry the offal in 2 tablespoons very hot duck fat for 1 minute, add Onion (1), saute until the onions are translucent.

step 9

Add the sauce, simmer for one minute.

step 9 Add the sauce, simmer for one minute.

step 10

Add Noodles (225 g) of your choice, add Green Peas (115 g), Bell Pepper (1/2) and Scallions (4 stalks), mix well, check and adjust seasoning.

step 10 Add Noodles (225 g) of your choice, add Green Peas (115 g), Bell Pepper (1/2) and Scallions (4 stalks), mix well, check and adjust seasoning.

step 11

Serve and enjoy!

step 11 Serve and enjoy!

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