Pan-Seared Duck & Lo Mein Noodles with Peanut Sauce & Vegetables
Premium

Pan-Seared Duck & Lo Mein Noodles

with Peanut Sauce & Vegetables

35 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
It’s packed with rich umami flavors thanks to soy-miso sauce drizzled over seared duck and a mix of peanut butter spread, citrusy ponzu, and spicy sambal used to dress the bed of noodles served underneath.

TECHNIQUE TO HIGHLIGHT
We cook the 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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1040 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pan-Seared Duck & Lo Mein Noodles with Peanut Sauce & Vegetables
Title
  • 2 Skin-On Duck Breasts
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • 4 oz Snow Peas
  • 1 Bell Pepper
  • 10 oz Baby Bok Choy
  • 3 Tbsps Soy-Miso Sauce
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Furikake
time-saving
tips & techniques
Cook the duck
1 Cook the duck

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.

Prepare the ingredients
2 Prepare the ingredients

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.

Cook the vegetables
3 Cook the vegetables

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.

Cook the noodles
4 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.

Finish & serve your dish
5 Finish & serve your dish

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!

Tips from Home Chefs

Cook the duck
1 Cook the duck

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.

2 Prepare the ingredients

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.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

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.

4 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.

Cook the noodles
Finish & serve your dish
5 Finish & serve your dish

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!

Browse Steps
1 of 5