Duck Stir Fry With Noodles and Hoisin Sauce

5 from 3 votes

Duck Stir Fry With Noodles and Hoisin Sauce

Quick and easy duck chow mein with succulent and crispy duck breast and stir-fried noodles and veggies coated in a delicious hoisin sauce.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 508kcal

Author: Helen

Equipment

Ingredients

Sauce ingredients:

2 tbsp soy sauce (Note 1)
3 tbsp hoisin sauce
3 tbsp rice vinegar or apple cider vinegar
1 tbsp oyster sauce
½ tsp Chinese five-spice

Stir fry duck:

2 portions of medium egg noodles (Note 2)
250 g duck breast portions (Note 3)
Sea or kosher salt for prepping the duck breast
2 tsp ginger grated
1 red chilli finely chopped (Note 4)
1 medium carrot cut to match sticks (Note 5)
1 red pepper cut vertically into 0.5 cm or quarter-inch sticks
2 cloves garlic crushed

To serve:

2 spring onions/scallions thinly sliced

US Customary - Metric

Instructions

Make the sauce by mixing the sauce ingredients in a small jug or bowl and set aside.
Bring a saucepan of water to boil and cook the noodles according to packet instructions.
Meanwhile, remove any excess moisture from the duck-breast fillets with kitchen paper and score the skin in a diamond cross pattern with a sharp knife. Be careful not to cut into the flesh.
Sprinkle the duck breast fillets with salt.
Place your wok on a high heat and fry the scored duck fillets skin side down, for 5 minutes.
It's likely you will need to drain the noodles while the duck fillets are frying. Strain them with a colander and run cold water over them to prevent them from sticking and set aside.
Turn the duck fillets over and fry for another 3-4 minutes until the bottoms are brown. (note 6)
Use tongs to cook the sides of the duck breast fillets and then remove from the wok and set them aside on a wooden board or plate. (note 7)
Add the ginger, chilli, carrot, and red pepper to the wok and fry on a high heat for a few minutes until they are tender. Then reduce the heat to medium and add the garlic.
Add the cooked noodles to the wok and toss at a high heat until they are hot.
Then add the sauce, cook for a few minutes until it is incorporated and reduced a little.
Remove the pan from the heat and place the cooked noodles and veggies on plates or in bowls.
Slice the cooked duck breasts diagonally with a sharp knife, place on top of the noodles, top with spring onions/scallions and serve.

Notes

Soy sauce: Use regular or light soy sauce. Dark will be too rich.
Egg noodles: Medium egg noodles are recommended. You can use dried noodles or pre-cooked ones. Allow approx 65g or 2.5oz of dried egg noodles per person. Other types of noodles like ramen, udon and soba will also work. For a gluten-free option use gluten-free noodles or rice noodles.
Duck: I buy duck breast portions for this recipe, but you can use full-sized duck breasts. The duck is sliced after it has been cooked, so either is fine.
Red chilli: Can be substituted with chilli flakes.
Veggies: Feel free to switch things up. Try asparagus, broccoli florets, beans, bean sprouts, pak choi, cabbage, courgette/zucchini or whatever else you fancy or have available.
Doneness: The timings in the recipe will result in medium-rare duck breast. You will need to cook it for a little longer if you prefer well done.
Resting the duck breast: The duck breast will release juices when you set it aside to rest. It's best to put some kitchen paper down to absorb this.

Storage:

Duck chow mein tastes best when served immediately. The skin will lose its crispiness if you leave it hanging around. You can store the leftovers in the fridge for up to 2 days and reheat them on the stove or in the microwave. This dish is not suitable for freezing.

Nutrition