Pan-Seared Duck & Lo Mein Noodles

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. 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.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Halve the snow peas crosswise. Roughly chop the peanuts. In a large bowl, whisk together the peanut butter spread, ponzu sauce, 2 teaspoons of water, 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 soy-miso sauce and vinegar.

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the sliced pepper and sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and softened. Turn off the heat.

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.

Add the cooked vegetables and cooked noodles to the bowl of peanut sauce; toss to thoroughly coat. Taste, then season with salt and pepper if desired. 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) over the finished noodles. Drizzle the duck with the soy-miso sauce. Garnish with the furikake and chopped peanuts. Enjoy!