Premium

Pan-Seared Duck & Lo Mein Noodles

with Peanut Sauce & Vegetables

35 MIN

+$7.00/serving 2 Servings

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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.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!