0.0 – 0 reviews • Chinese Recipes
| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
10 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 duck breasts
- 1 tablespoon Hawaiian salt
- Freshly ground black pepper
- 8 ounces fresh or dried Chinese egg noodles
- 3 tablespoons chopped green onions
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1/2 cup julienned bok choy
- 1/2 cup julienned carrots
- 1/2 cup mung bean sprouts
- 1/2 cup brewed Hawaiian coffee
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chopped macadamia nuts
Instructions
- Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat.
- Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well.
- Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
465 |
| Total Fat |
19 g |
| Saturated Fat |
4 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
5 g |
| Sugar |
3 g |
| Protein |
28 g |
| Cholesterol |
112 mg |
| Sodium |
637 mg |
