Emeril's Duck Chow Mein
- 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
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.
Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots
Recipe courtesy of Emeril Lagasse