Crispy Duck Breasts & Wonton Noodles with Green Beans & Curry-Soy Sauce
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Crispy Duck Breasts & Wonton Noodles

with Green Beans & Curry-Soy Sauce

45 MIN
$18.99/serving 2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
We cook duck for a longer time with the skin side down to release the fat and get the skin deliciously crispy. Letting it rest with the skin side up will help to maintain that crispy texture while keeping the meat nice and juicy.

INGREDIENT IN FOCUS
A staple of Thai cuisine, yellow curry paste is a concentrated blend of hot chiles, lemongrass, turmeric, and more, which lends incredibly bold flavor and delightful heat to our wonton noodles.

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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Crispy Duck Breasts & Wonton Noodles with Green Beans & Curry-Soy Sauce
Title
  • 2 Skin-On Duck Breasts
  • 6 oz Fresh Wonton Noodles (Previously Frozen)
  • 3 oz Radishes
  • 2 Persian Cucumbers
  • 1 Lime
  • 3 oz Baby Spinach
  • 6 oz Green Beans
  • 2 Scallions
  • 1 bunch Mint
  • 1 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Yellow Curry Paste
  • ⅓ cup Crispy Onions
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the sliced cucumbers, sliced radishes, sesame seeds, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the lime crosswise. In a large bowl, whisk together the soy sauce, soy glaze, honey (kneading the packet before opening), the juice of both lime halves, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

Pick the mint leaves off the stems. 

Cook the duck
2 Cook the duck

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one), on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook & dress the noodles
3 Cook & dress the noodles

While the duck rests, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Cook the vegetables & finish the noodles
4 Cook the vegetables & finish the noodles

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the bowl of dressed noodles; stir to combine. Taste, then season with salt and pepper if desired.

Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished noodles topped with the sliced duck (skin side up). Garnish with the crispy onions, mint leaves (tearing just before adding), sliced green tops of the scallions, and peanuts. Serve the marinated vegetables on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the sliced cucumbers, sliced radishes, sesame seeds, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the lime crosswise. In a large bowl, whisk together the soy sauce, soy glaze, honey (kneading the packet before opening), the juice of both lime halves, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

Pick the mint leaves off the stems. 

2 Cook the duck

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one), on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the duck
Cook & dress the noodles
3 Cook & dress the noodles

While the duck rests, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Cook the vegetables & finish the noodles

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the bowl of dressed noodles; stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the noodles
Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished noodles topped with the sliced duck (skin side up). Garnish with the crispy onions, mint leaves (tearing just before adding), sliced green tops of the scallions, and peanuts. Serve the marinated vegetables on the side. Enjoy!