Five-Spice Duck with Orange Ginger Noodles
Aromatic Five-Spice Duck with Citrus-Infused Ginger Noodles
Ingredients:
4 duck breasts, skin on
2 tablespoons Chinese five-spice powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
8 oz rice noodles
2 tablespoons sesame oil
2 oranges, juice and zest
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 red bell pepper, thinly sliced
2 carrots, julienned
4 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons sesame seeds, toasted
Directions:
Score the duck skin in a diamond pattern, being careful not to cut into the meat.
Mix the five-spice powder, salt, and pepper, then rub evenly over both sides of the duck breasts.
Place the duck breasts skin-side down in a cold pan, then turn the heat to medium-low.
Cook for 8-10 minutes until the skin is crispy and golden, and much of the fat has rendered.
Turn the duck breasts over and cook for another 4-6 minutes for medium-rare, or longer if desired.
Remove the duck from the pan and let rest for 10 minutes before slicing thinly.
While the duck is cooking, prepare the rice noodles according to package instructions, then drain and toss with 1 tablespoon of sesame oil to prevent sticking.
In a small bowl, whisk together orange juice, orange zest, honey, soy sauce, rice vinegar, and the remaining sesame oil.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add ginger and garlic, stir-fry for 30 seconds until fragrant.
Add bell pepper and carrots, stir-fry for 2-3 minutes until just tender.
Pour in the orange sauce and bring to a simmer for 1 minute.
Add the cooked noodles and toss to coat with the sauce.
Divide the noodles among serving plates, top with sliced duck, and garnish with green onions, cilantro, and toasted sesame seeds.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings