This was fantastic! The duck was very flavorful and tender and he sauce for the noodles was wonderful too. I can just eat the noodles by itself. Instead of braising the duck though in the dutch oven, I cooked it in the pressure cooker after browning it. It saved me some time and energy. I can't wait to make this recipe again!
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
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Credit: Landon Nordeman
Ingredients
2 duck legsKosher salt and freshly ground black pepper, to taste
1 cup chicken or duck broth
¾ cup soy sauce
1 cup white wine vinegar
1 tbsp. coriander seeds
3 red or green Thai chiles
2 tbsp. sugar
2 tbsp. minced garlic
1 tbsp. minced ginger
1 tbsp. sesame seeds
1 tbsp. Dijon mustard
1 tsp. Asian sesame oil
1 scallion, minced
6 oz. udon noodles
5 tbsp. canola oil
2 cups oyster mushrooms
6 heads baby bok choy, leaves separated
Instructions
1. Make the duck: Heat oven to 350°. Season duck with salt and pepper. Heat a 12" nonstick skillet over medium heat. Add duck, skin side down, and cook, turning once, until browned and crisp, 18-20 minutes. Transfer duck to paper towels; discard fat. In a 5-qt. Dutch oven, bring broth, ½ cup soy sauce, vinegar, coriander, 1 chile, and 1 cup water to a boil. Add duck, skin side up, cover, and transfer to oven. Braise until duck is tender, about 1 hour 45 minutes. Set duck aside; discard liquid.2. Meanwhile, make the sauce: In a 1-qt. saucepan, bring remaining soy sauce, sugar, garlic, ginger, sesame seeds, mustard, sesame oil, and scallions to a boil. Set sauce aside.
3. Make the noodles: Bring a 4-qt. pot of lightly salted water to a boil. Add noodles; cook until just tender, 2-3 minutes. Drain noodles; toss with 1 tbsp. canola oil. Heat 2 tbsp. canola oil in a 12" skillet over medium-high heat. Add remaining chiles, mushrooms, and bok choy; cook until bok choy is just wilted, about 6 minutes. Add noodles and ½ cup of the sauce; toss to combine. Keep noodles warm.
4. To serve, heat remaining canola oil in a 12" nonstick skillet over medium-high heat; add duck, skin side down. Cook until crisp, 4–5 minutes. Pat duck with paper towels. Brush duck with remaining sauce. Serve atop noodles.
Ratings & Reviews (6)
There are top to bottom qualities with Udon noodles from freezed ones to dry ones(either with better or not so ones). Use the good quality ones. I recommend thin dry udon(Sanuki type) for this recipe.
This was wonderful! The duck was crispy, the sauce was unique. The duck reminded us of duck confit, but not salty - very tender and juicy. The baby bok choy and oyster mushrooms were a nice compliment to the dish. Love Undon noodles!
Oops! Typo on the Udon!
thought this would be awesome.
you lost me at 'discard fat'...
Crispy Duck with Udon Noodles
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