Emeril's Duck Chow Mein

  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  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.
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