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Hoisin-Glazed Duck & Peanut Noodles

with Smashed Cucumber Salad

45 MIN

+$11.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
This irresistible dish pulls inspiration from some Chinese cuisine staples like sweet hoisin sauce that glazes our pulled duck confit, rich sesame-peanut lo mein noodles, and a refreshing smashed cucumber salad that gets a kick of heat from vibrant chili crisp.
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Nutrition

PER SERVING
Calories

1220 Cals (est.)

View Full Nutrition

fresh

ingredients

32 oz Cooked Duck Leg Confit
1 lb Lo Mein Noodles
2 Scallions
½ lb Mushrooms
½ lb Snow Peas
4 Persian Cucumbers
1 Lime
¼ cup Hoisin Sauce
4 tsps Chili Crisp Seasoning
3 Tbsps Roasted Peanuts
3 Tbsps Savory Black Bean-Chile Sauce
¼ cup Tahini
2 Tbsps Smooth Peanut Butter Spread
2 Tbsps Sambal Oelek
2 Tbsps Soy Sauce
1 Tbsp Rice Vinegar
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. Halve the snow peas crosswise (removing the tough strings if desired). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces; then cut crosswise into 1-inch pieces. Halve the lime crosswise; squeeze the juice into a medium bowl. Add the smashed cucumbers and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. In a separate bowl, combine the hoisin sauce and black bean-chile sauce. In a separate, large bowl, whisk together the peanut butter spread, tahini, vinegar, soy sauce, honey, sliced white bottoms of the scallions, 3 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & dress the noodles

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 hot water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of peanut sauce; stir to thoroughly coat.

3 Cook the vegetables & finish the noodles

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook without stirring, 3 to 4 minutes, or until browned. Add the halved snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of dressed noodles; stir to thoroughly combine. Wipe out the pan.

4 Glaze the duck & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the hoisin-black bean sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat. Serve the finished noodles topped with the glazed duck, sliced green tops of the scallions, and as much of the remaining chili crisp as you’d like. Serve the smashed cucumbers on the side; top with the peanuts. Enjoy!