Emeril’s Duck Chow Mein

  0.0 – 0 reviews  • Chinese Recipes
Level: Intermediate
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings

Ingredients

  1. 2 duck breasts
  2. 1 tablespoon Hawaiian salt
  3. Freshly ground black pepper
  4. 8 ounces fresh or dried Chinese egg noodles
  5. 3 tablespoons chopped green onions
  6. 1 tablespoon minced ginger
  7. 2 teaspoons minced garlic
  8. 1/2 cup julienned bok choy
  9. 1/2 cup julienned carrots
  10. 1/2 cup mung bean sprouts
  11. 1/2 cup brewed Hawaiian coffee
  12. 2 tablespoons soy sauce
  13. 1 tablespoon oyster sauce
  14. 1/2 cup chopped macadamia nuts

Instructions

  1. 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.
  2. 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.
  3. 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

 

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