Crispy Duck With Udon Noodles Recipes

CRISPY DUCK WITH UDON NOODLES

Crispy Duck With Udon Noodles image

This dish serves two persons. Buying a whole duck allows the breasts to be used for something else, and the bodice to be saved for broth, feel free to double, buying an extra duck, or, if you have a butcher, who sells duck pieces, buy one leg joint for each serving, only the legs will be used for this recipe.

Provided by Tuck Burnette

Categories Lunch/Snacks

Time 5h

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 duck, see note (5 pounds)
salt and pepper
1 cup chicken broth
1 cup rice vinegar
1 tablespoon coriander seed
3/4 cup regular soy sauce, divided
3 thai bird chilies, divided
1 cup water
1 -2 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons sugar
1 tablespoon sesame seeds
1 teaspoon toasted sesame oil
1 tablespoon Dijon mustard
1 minced scallion
6 ounces udon noodles
5 tablespoons vegetable oil, divided
2 cups fresh oyster mushrooms
6 heads baby bok choy, leaves detached

Steps:

Heat a 12-inch skillet over medium heat. Season duck with salt and pepper. Cook skin side down, then turn, until duck is evenly browned (12-15 minutes), reserve fat for another purpose, or discard. Transfer duck to a plate and set aside. Heat oven to 350 degrees.
Using a Dutch oven, with a heat resistant lid, a 12-inch sauté pan, or a roaster, that can be covered in aluminum foil, put the broth, vinegar, 1/2 cup soy sauce, coriander seeds, 1 chile (chopped or whole), and the 1 cup of water. Add the duck legs, skin side up, cover, and put in oven to braise until tender, about 90 minutes. Gently remove duck to a plate when done, discarding cooking liquid, (the mixture may be cooled and frozen, if making this dish again).
Make the sauce in a 4-cup pan by boiling the remaining soy sauce, garlic, ginger, sugar, sesame seeds, sesame oil, mustard, and chopped scallion, do not reduce, remove from heat, set aside.
Boil the noodles in lightly salted water for 2-3 minutes. Drain, toss with 1 tablespoon oil, set aside.
Heat a skillet with 2 more tablespoons oil, add remaining chilies (chopped or whole), mushrooms, and cabbage leaves, stir fry until cabbage leaves wilt, 5-7 minutes.
Add noodles, and 1/2 cup of the reserved sauce, stir, cover to keep warm.
Over medium-high heat, heat remaining 2 tablespoons oil in a skillet, and fry duck, skin side down, for 4 minutes, or until crisp. Remove from heat, turn duck. Brush with remaining sauce.
Place servings of warm noodles onto warm plates, and put one serving of duck, over each. Serve at once.

Nutrition Facts : Calories 3411.2, Fat 290.6, SaturatedFat 89.3, Cholesterol 481.8, Sodium 8554, Carbohydrate 96.7, Fiber 8.9, Sugar 20, Protein 101.4

CRISPY DUCK

Crispy Duck image

A Himilayan recipe. Some work to make, but worth every minute. Tareko is a standard technique way up there at the top of the world. I sub. a Thai garlic-chili paste for the 2 separate ones. Can be used with any fowl, just vary the frying times.

Provided by Queen Dragon Mom

Categories Nepalese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 lbs duck, cleaned, cut up and brined
1 tablespoon cumin
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground pepper
1/4 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
oil

Steps:

Combine all ingredients but the duck and the oil.
Place half the mixture in a small bowl and refrigerate.
Rub the remaining paste all over the bird, inside and out.
Wrap in plastic wrap and refrigerate 12 hours minimum.
Prepare a steamer and cook the bird for an hour.
Remove duck from steamer and cool.
Using reserved paste, recoat the whole bird, inside and out.
Heat oil in deep fryer to 360.
Fry duck until it is golden brown and the skin has crisped.
Remove from oil and drain well.
Serve with rice and a fruit chutney.

Nutrition Facts : Calories 1884.9, Fat 178.9, SaturatedFat 60.1, Cholesterol 345, Sodium 291.2, Carbohydrate 12.5, Fiber 0.4, Sugar 9.6, Protein 52.6

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