Ingredients with Measurements:
- 2 duck breasts
- 8 oz. dried egg noodles
- 2 tbsp. vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tbsp. cornstarch
- 1/2 cup chicken broth
- 2 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
- Tongs for handling duck breasts
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, until al dente. Drain and set aside.
2. While the noodles are cooking, prepare the duck breasts. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
3. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan. Add the duck breasts, skin side down, and cook for 5-6 minutes, until the skin is crispy and golden brown. Flip the duck breasts and cook for another 3-4 minutes, until cooked through. Transfer the duck breasts to a cutting board and let rest for 5 minutes before slicing.
4. In the same skillet or wok, add the sliced bell peppers and onion. Stir-fry for 2-3 minutes, until slightly softened. Add the minced garlic and stir-fry for another 30 seconds, until fragrant.
5. In a small bowl, whisk together the cornstarch and chicken broth until smooth. Add the oyster sauce, soy sauce, and rice vinegar, and whisk to combine.
6. Pour the sauce into the skillet or wok with the vegetables. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened.
7. Add the cooked egg noodles to the skillet or wok with the sauce and vegetables. Toss to coat the noodles evenly with the sauce.
8. Serve the duck breast slices on top of the noodles and vegetables. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet or wok: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 41g
Protein: 28g
Sodium: 930mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts or thighs can be substituted for duck breasts.
- Any type of noodles can be used instead of egg noodles.
- Any type of bell pepper can be used, or omit them altogether.
- White vinegar or apple cider vinegar can be substituted for rice vinegar.
Variations:
- Add sliced mushrooms or snow peas to the stir-fry for extra vegetables.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add a tablespoon of honey to the sauce for extra sweetness.
- Use soba noodles or udon noodles instead of egg noodles.
Tips and tricks:
- To get crispy skin on the duck breasts, make sure the skin is dry before cooking and don't overcrowd the pan.
- Let the duck breasts rest before slicing to keep the juices inside.
- Use tongs to handle the duck breasts to avoid piercing the skin.
- Don't overcook the vegetables to keep them crisp and colorful.
- Use a non-stick skillet or wok to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the duck and noodles in a large bowl or on individual plates. Garnish with chopped green onions for color.
Garnishes:
Chopped green onions
Pairings:
- Serve with a side of steamed rice for a more filling meal.
- Pair with a light and refreshing salad to balance out the richness of the duck.
Suggested side dishes:
- Steamed rice
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth to thin it out.
- If the duck breasts are not cooked through, finish cooking them in the oven at 375°F for 5-10 minutes.
Food safety advice:
- Make sure the duck breasts are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Duck and noodles with oyster sauce is a popular dish in Chinese cuisine. Oyster sauce is a thick, savory sauce made from oysters, soy sauce, and sugar. It adds a rich umami flavor to the dish.
Flavor profiles:
Savory, umami, slightly sweet, crispy, and tender.
Serving suggestions:
Serve hot and enjoy as a main course for lunch or dinner.
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Region: Chinese