Hoisin Duck and Bok Choy Noodle Bowl
Hoisin Duck and Bok Choy Noodle Bowl
Ingredients
For the Duck
- 1 1/2 pounds duck breast, skin on, scored
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For the Broth and Noodles
- 6 cups chicken broth, low sodium
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 star anise pods
- 2 tablespoons soy sauce
- 12 ounces fresh ramen noodles
- 8 ounces baby bok choy, halved lengthwise
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Preheat oven to 400°F. Pat duck breasts dry with paper towels. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the hoisin sauce, 1 tablespoon soy sauce, rice vinegar, and sesame oil. Set aside.
⏱️ 2 min
- 3
Place duck breasts skin-side down in a cold oven-safe skillet (cast iron works well). Turn heat to medium-high and cook for 8-10 minutes, or until the skin is crispy and golden brown, rendering out most of the fat. Pour off excess fat as it accumulates.
⏱️ 10 min
- 4
Flip duck breasts, skin-side up. Brush generously with the prepared hoisin mixture. Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until the internal temperature reaches 135-140°F for medium-rare. Remove from oven, tent with foil, and let rest for 5 minutes before slicing.
⏱️ 15 min•🌡️ 400
- 5
While the duck roasts, prepare the broth. In a large pot, combine chicken broth, sliced ginger, minced garlic, and star anise pods. Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld. Stir in 2 tablespoons of soy sauce.
⏱️ 10 min
- 6
Add the baby bok choy to the simmering broth and cook for 2-3 minutes, or until tender-crisp. Remove the star anise pods.
⏱️ 3 min
- 7
Cook the ramen noodles according to package directions. Drain well.
⏱️ 3 min
- 8
To assemble the bowls, divide the cooked noodles among 4 serving bowls. Ladle the hot broth and bok choy over the noodles. Thinly slice the rested duck breast and arrange on top of the noodles and broth.
⏱️ 5 min
- 9
Garnish with sliced green onions, fresh cilantro, and a dollop of chili garlic sauce, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hoisin Duck and Bok Choy Noodle Bowl
For the Duck
- 1 1/2 pounds duck breast, skin on, scored
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
For the Broth and Noodles
- 6 cups chicken broth, low sodium
- 1 inch fresh ginger, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 star anise pods
- 2 tablespoons soy sauce
- 12 ounces fresh ramen noodles
- 8 ounces baby bok choy, halved lengthwise
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Preheat oven to 400°F. Pat duck breasts dry with paper towels. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the hoisin sauce, 1 tablespoon soy sauce, rice vinegar, and sesame oil. Set aside.
⏱️ 2 min - 3
Place duck breasts skin-side down in a cold oven-safe skillet (cast iron works well). Turn heat to medium-high and cook for 8-10 minutes, or until the skin is crispy and golden brown, rendering out most of the fat. Pour off excess fat as it accumulates.
⏱️ 10 min - 4
Flip duck breasts, skin-side up. Brush generously with the prepared hoisin mixture. Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until the internal temperature reaches 135-140°F for medium-rare. Remove from oven, tent with foil, and let rest for 5 minutes before slicing.
⏱️ 15 min•🌡️ 400 - 5
While the duck roasts, prepare the broth. In a large pot, combine chicken broth, sliced ginger, minced garlic, and star anise pods. Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld. Stir in 2 tablespoons of soy sauce.
⏱️ 10 min - 6
Add the baby bok choy to the simmering broth and cook for 2-3 minutes, or until tender-crisp. Remove the star anise pods.
⏱️ 3 min - 7
Cook the ramen noodles according to package directions. Drain well.
⏱️ 3 min - 8
To assemble the bowls, divide the cooked noodles among 4 serving bowls. Ladle the hot broth and bok choy over the noodles. Thinly slice the rested duck breast and arrange on top of the noodles and broth.
⏱️ 5 min - 9
Garnish with sliced green onions, fresh cilantro, and a dollop of chili garlic sauce, if desired. Serve immediately.
⏱️ 2 min