Hoisin Duck & Orange Lo Mein with Bok Choy, Bell Pepper & Peanuts
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Hoisin Duck & Orange Lo Mein

with Bok Choy, Bell Pepper & Peanuts

50 MIN
+$8.50/serving 4 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
A classic blend of nutmeg, ginger, white pepper, and cloves—known as quatre épices, or four spices—lends bold, warming flavor to our duck breasts and pairs perfectly with the salty-sweet hoisin drizzled on top.

TECHNIQUE TO HIGHLIGHT
After cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing it in your refrigerator for future use! Use it in place of cooking oils for added richness and deep, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
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fresh
ingredients
Hoisin Duck & Orange Lo Mein with Bok Choy, Bell Pepper & Peanuts
Title
  • 4 Skin-On Duck Breasts
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1 Navel Orange
  • 2 Bell Peppers
  • 15 oz Baby Bok Choy
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Orange Marmalade
  • 2 Tbsps Rice Vinegar
  • ⅓ cup Soy Glaze
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Roasted Peanuts
  • ¼ cup Hoisin Sauce
  • 1 tsp Black & White Sesame Seeds
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 1 bunch Chives
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, orange marmalade, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the hoisin sauce and vinegar. Cut the chives into 1-inch pieces.

Toast & finish the peanuts
2 Toast & finish the peanuts

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped peanuts and season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until toasted. Transfer to a bowl; add the orange zest and sesame seeds; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the duck
3 Cook the duck

Pat the duck dry with paper towels. Season on both sides with salt, pepper, and the quatre épices. Heat the same pan 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 vegetables
4 Cook the vegetables

While the duck rests, in the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced bok choy and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Cook the noodles
5 Cook the noodles
Meanwhile, 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 and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
Finish & serve your dish
6 Finish & serve your dish

To the pot of cooked noodles, add the cooked vegetables and orange-soy sauce. Stir until thoroughly coated and combined. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished noodles. Drizzle the duck with the hoisin sauce. Garnish with the finished peanuts and chive pieces. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, orange marmalade, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the hoisin sauce and vinegar. Cut the chives into 1-inch pieces.

2 Toast & finish the peanuts

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped peanuts and season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until toasted. Transfer to a bowl; add the orange zest and sesame seeds; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Toast & finish the peanuts
Cook the duck
3 Cook the duck

Pat the duck dry with paper towels. Season on both sides with salt, pepper, and the quatre épices. Heat the same pan 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. 

4 Cook the vegetables

While the duck rests, in the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced bok choy and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Cook the vegetables
Cook the noodles
5 Cook the noodles
Meanwhile, 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 and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
6 Finish & serve your dish

To the pot of cooked noodles, add the cooked vegetables and orange-soy sauce. Stir until thoroughly coated and combined. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished noodles. Drizzle the duck with the hoisin sauce. Garnish with the finished peanuts and chive pieces. Enjoy!

Finish & serve your dish
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