Food Network: Emeril's Duck Chow Mein

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Emeril's Duck Chow Mein
Recipe courtesy Emeril Lagasse, 2002

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 brewed Hawaiian coffee
2 tablespoons soy sauce

1 tablespoon oyster sauce
1/2 cup chopped macadamia nuts
1/2 cup mung bean sprouts

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 and carrots 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. Garnish with mung bean
sprouts.