Noodles with duck breast
4 servings
70 minutes
Duck breast noodles are an exquisite dish of Japanese cuisine that combines the tenderness of duck meat with the rich flavor of spices. This recipe draws inspiration from traditional Chinese cuisine, where duck symbolizes wealth and abundance. The dish's flavor unfolds in layers: the crispy skin of the duck breast, the aroma of 'Five' spices, and the blend of sweetness and spiciness in the sauces. Noodles soaked in rich broth become the perfect base for this gastronomic symphony. Shiitake adds earthy umami notes, while pickled ginger and mustard provide freshness. The dish is ideal for a cozy dinner or special occasions, awakening senses and creating an atmosphere of Eastern harmony.
1
Soak fresh mushrooms in room temperature water for a day, then boil for four hours, adding a little salt and grams of 'Vedan' to the water.
- Shiitake mushrooms: 3 pieces
- MSG-based savoury seasoning: 11 g
2
Rub the duck breast with salt, black pepper, and a five-spice mix. Preheat the oven to 150 degrees (in convection mode) and place the breast inside for fifteen minutes to dry the skin. Increase the temperature to 220 degrees and cook the duck for about another half hour: the skin should be dry and crispy.
- Duck breast: 1 piece
- Ground black pepper: to taste
- Chinese five-spice powder: to taste
3
Boil the noodles in boiling water for five minutes. Cut a quarter of a large onion into thin slices and separate into rings.
- Rice noodles: 50 g
- Onion: 0.3 head
4
Chop the sweet pepper into strips, remove the seeds from half of the chili pod, and turn it into thin petals.
- Sweet pepper (capsicum): 30 g
- Chili pepper: 8 g
5
Heat sunflower oil in a wok. Puncture the duck breast lengthwise with two wooden sticks, place it in the wok so that the sticks rest against the sides of the pan, and cook for five minutes, occasionally lifting the duck with a slotted spoon and basting it with oil. Transfer the cooked breast to a strainer and drain the liquid from the wok.
- Refined oil: 0.5 l
6
Stir-fry the noodles in the wok with leftover oil for about three minutes until golden. Add the onion, mix with the noodles, and continue to stir after adding each new ingredient.
- Rice noodles: 50 g
- Onion: 0.3 head
7
After half a minute, pour chicken-pork broth into the wok, then oyster, fish, dark, and light soy sauces. After another half a minute, add 10 grams of 'Vedana' and sugar. Add shiitake and cook in the wok for a couple of minutes.
- Broth (stock): 0.5 l
- Fish sauce: 20 ml
- Light soy sauce: 20 ml
- Oyster sauce: 60 ml
- Dark soy sauce: 20 ml
- MSG-based savoury seasoning: 11 g
- Sugar: 2 g
- Shiitake mushrooms: 3 pieces
8
Cut the duck breast into two flat pieces. Chop the lower piece into thin strips the thickness of a woman's pinky finger and add it to the wok with half of the pickled mustard leaves. Add mung bean sprouts (remember to stir). Sprinkle everything with ground white pepper and chili flakes.
- Duck breast: 1 piece
- Mustard greens: 40 g
- Mung bean sprouts: 25 g
- Ground white pepper: to taste
- Chili pepper: 8 g
9
All these manipulations will take six to eight minutes, during which the broth will partially absorb and partially evaporate — and the noodles will be ready.
10
Slice the upper half of the breast with skin into 1.5 cm pieces. Arrange the noodles on plates, sprinkle with remaining mustard leaves and ginger, top with meat, and garnish with sweet pepper and cilantro.
- Duck breast: 1 piece
- Mustard greens: 40 g
- Pickled ginger (gari): 20 g
- Sweet pepper (capsicum): 30 g
- Cilantro: 1 stem