The recipe for this entree was given to us by Off the Shelf, a film catering company.
Yield: serves 2
- 2 duck legs
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken or duck broth
- <sup>3</sup>⁄<sub>4</sub> 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
- 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, 1⁄2 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.
- 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.
- 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 1⁄2 cup of the sauce; toss to combine. Keep noodles warm.
- 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.
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