Peking Duck-Style Noodle Stir-Fry
Peking Duck-Style Noodle Stir-Fry
Ingredients
For the Duck & Marinade
- 1 pound duck breast, skin on, scored
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1 clove garlic, minced
For the Noodles & Vegetables
- 8 ounces egg noodles, fresh or dried
- 2 cups broccoli florets
- 1 carrots, julienned
- 1 bell pepper, red, thinly sliced
- 3 scallions, sliced, white and green parts separated
- 1 tablespoon vegetable oil
For the Stir-Fry Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar, packed
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the duck: Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. In a small bowl, whisk together 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, grated ginger, and minced garlic. Rub the marinade all over the duck breast, ensuring it gets into the scored skin. Let marinate at room temperature for 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Cook the duck: Heat a large skillet or cast-iron pan over medium-high heat. Place the duck breast skin-side down in the cold pan (no oil needed, the duck fat will render). Cook for 8-10 minutes until the skin is crispy and golden brown, pouring off excess fat as it renders. Flip the duck and cook for another 4-6 minutes for medium-rare, or longer to your desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes. Once rested, thinly slice the duck.
⏱️ 15 min
- 3
Cook the noodles: While the duck is cooking, bring a pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 4
Prepare the stir-fry sauce: In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, brown sugar, cornstarch, and water until smooth.
⏱️ 3 min
- 5
Stir-fry the vegetables: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the white parts of the scallions, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 6
Combine and finish: Add the sliced bell pepper and cooked noodles to the wok with the vegetables. Pour in the prepared stir-fry sauce. Toss everything together for 1-2 minutes until the noodles are coated and the sauce has thickened slightly. Add the sliced duck and green parts of the scallions, tossing gently to combine and heat through.
⏱️ 3 min
- 7
Serve: Divide the Peking Duck-Style Noodle Stir-Fry among four plates. Garnish with toasted sesame seeds and fresh chopped cilantro. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peking Duck-Style Noodle Stir-Fry
For the Duck & Marinade
- 1 pound duck breast, skin on, scored
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1 clove garlic, minced
For the Noodles & Vegetables
- 8 ounces egg noodles, fresh or dried
- 2 cups broccoli florets
- 1 carrots, julienned
- 1 bell pepper, red, thinly sliced
- 3 scallions, sliced, white and green parts separated
- 1 tablespoon vegetable oil
For the Stir-Fry Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar, packed
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the duck: Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. In a small bowl, whisk together 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, grated ginger, and minced garlic. Rub the marinade all over the duck breast, ensuring it gets into the scored skin. Let marinate at room temperature for 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Cook the duck: Heat a large skillet or cast-iron pan over medium-high heat. Place the duck breast skin-side down in the cold pan (no oil needed, the duck fat will render). Cook for 8-10 minutes until the skin is crispy and golden brown, pouring off excess fat as it renders. Flip the duck and cook for another 4-6 minutes for medium-rare, or longer to your desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes. Once rested, thinly slice the duck.
⏱️ 15 min - 3
Cook the noodles: While the duck is cooking, bring a pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 4
Prepare the stir-fry sauce: In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, brown sugar, cornstarch, and water until smooth.
⏱️ 3 min - 5
Stir-fry the vegetables: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the white parts of the scallions, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 6
Combine and finish: Add the sliced bell pepper and cooked noodles to the wok with the vegetables. Pour in the prepared stir-fry sauce. Toss everything together for 1-2 minutes until the noodles are coated and the sauce has thickened slightly. Add the sliced duck and green parts of the scallions, tossing gently to combine and heat through.
⏱️ 3 min - 7
Serve: Divide the Peking Duck-Style Noodle Stir-Fry among four plates. Garnish with toasted sesame seeds and fresh chopped cilantro. Serve immediately.
⏱️ 2 min