Emeril's Duck Chow Mein

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
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
Directions

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.

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    Recipe courtesy of Emeril Lagasse