Score the skin of the Duck Breast in a crosshatch pattern. Season with Five Spice Powder and Salt.
Sear Duck Breast skin-side down in a cold pan over medium heat until crispy and golden brown, about 8-10 minutes. Flip and cook for 3-5 minutes for medium-rare.
Rest Duck Breast for 5-10 minutes before slicing thinly.
Cook Udon Noodles according to package directions. Drain and rinse with cold water.
Prepare the Sauce. In a medium bowl, whisk together Peanut Butter, Black Soy Sauce, Shaoxing Wine, Sesame Oil, Brown Sugar, Chili Oil, Garlic, and Ginger until smooth.
Add the cooked Noodles and sliced Duck Breast to the bowl with the Sauce and toss to coat evenly.
Garnish with Roasted Peanuts and Microgreens. Serve immediately.
Ingredients
2
2300 gDuck Breast-skin on
1 tsp5 mLFive Spice Powder
1/2 tsp2.5 mLSalt
6 oz170 gFresh Udon Noodles
1/4 cup60 mLArtisan Peanut Butter-smooth
2 tbsp30 mLBlack Soy Sauce
1 tbsp15 mLShaoxing Wine
1 tbsp15 mLSesame Oil
1 tbsp15 mLDark Brown Sugar
1-2 tsp5-10 mLHomemade Chili Oil
2 cloves6 gGarlic-minced
1 inch2.5 cmGinger-grated
1 tbsp15 mLRoasted Peanuts-roughly chopped
1 tbsp15 mLMicrogreens
Equipment
Large pot
Medium bowl
Cast iron skillet
Whisk
Instructions
Score the skin of the Duck Breast in a crosshatch pattern. Season with Five Spice Powder and Salt.
Sear Duck Breast skin-side down in a cold pan over medium heat until crispy and golden brown, about 8-10 minutes. Flip and cook for 3-5 minutes for medium-rare.
Rest Duck Breast for 5-10 minutes before slicing thinly.
Cook Udon Noodles according to package directions. Drain and rinse with cold water.
Prepare the Sauce. In a medium bowl, whisk together Peanut Butter, Black Soy Sauce, Shaoxing Wine, Sesame Oil, Brown Sugar, Chili Oil, Garlic, and Ginger until smooth.
Add the cooked Noodles and sliced Duck Breast to the bowl with the Sauce and toss to coat evenly.
Garnish with Roasted Peanuts and Microgreens. Serve immediately.
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