Stir-fried duck with crispy noodles

Savory recipes Spring Summer Fall Winter Under 30 minutes Medium difficulty Wok

Prep time

15 minutes

Cooking time

15 minutes

Serves

4 people

Method

Rub the duck breasts with the "Quatre épices" and leave to marinate while you prepare the other ingredients.
Chop the ginger, garlic, chili pepper, and scallions.
Cook the snow peas in a pot of salted boiling water, then let cool in ice water.
Cook the duck breasts on the grill for around 10 minutes. Remove from the heat and let sit for 10 minutes.
Heat some frying oil in a wok and fry the noodles for 30 seconds. Remove, drain on paper towel and keep aside.
Leaving only a little oil in the wok, sauté the onions, ginger, garlic, and chili pepper, add the orange juice and reduce for 1 minute, then add the snow peas and cook until caramelized.
Slice the duck breasts, add them to the wok with the fried noodles, toss with the caramelized vegetables and serve immediately sprinkled with chopped chives.

Ingredients

2 duck breasts
1 tsp "Quatre épices" (ground pepper, cloves, nutmeg, and ginger)
200 g (7 oz) fresh or dry egg noodles
1 tbsp oil
1 cm fresh ginger root
1 small clove of garlic
3 scallions
1 Thai red pepper
1 tbsp orange juice
200 g (7 oz) snow peas
2 tbsp sake
1 bunch of chives
Frying oil
Salt, pepper

Utensil

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.