Duck Breast Hoisin Noodle Bowl Recipes

DUCK BREAST WITH ASIAN SAUCE

Steps:

• Prep time does not include marinating time.
• Method for the duck.
• Combine all marinade ingredients and add duck, marinate several hours or overnight.
• Remove duck from marinade and prick skin all over, reserve marinade for later use.
• Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
• While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
• Serve duck with either rice timbales or vegetables and noodles.
• To serve with rice timbales.
• Boil some water in a pan, add rice and boil until tender.
• Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
• Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
• OR.
• To serve with vegetable and noodles.
• Cook noodles in a pan of boiling water until tender, drain and set aside.
• Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
• Add noodles and stir until heated through.
• For a photo visit http://the-best-recipes.blogspot.com/.

DUCK BREAST HOISIN NOODLE BOWL

Steps:

• 1. mix all the ingredients for the marinade together. Add the duck breasts and let marinate 8 hours or overnight. Remove the breasts from the marinade and reserve the marinade. Score the skin on the duck breasts. Add some oil to a pan and sear the duck breast until the fat has been rendered out of the duck and the skin gets crispy. Preheat oven 325 degrees. Place the duck in the oven and continue to cook for 10 minutes. Depending on how you like your duck cooked. Remove the breast and let rest 5 minutes
• 2. Cook the noodles according to package directions. Drain. Mix the cornstarch with the reserved marinade.
• 3. add the sesame oil to a large skillet. Add the mushrooms and cook until they are browned. Add the carrots and snow peas. Stir in the reserved marinade. Cook until thickened.
• 4. Cut the duck breast into slices. Place noodles in bowls. Top with the veggie sauce and place the duck on top.

HOISIN DUCK STIR-FRY

Steps:

• Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
• Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

GINGER & HOISIN DUCK WITH GLASS NOODLES

Steps:

• Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.
• Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
• Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.

HOISIN BEEF NOODLES

Steps:

• Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
• Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
• Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
• Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
• Garnish and serve: Garnish with green onions, sesame seeds and serve.

ASIAN NOODLES WITH BARBECUED DUCK CONFIT

Steps:

• Soak noodles in cold water to cover 30 minutes.
• While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
• Preheat oven to 450°F with rack in middle.
• Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
• Bring a pasta pot of water to a boil.
• Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
• Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
• Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary