- 1 breast of duck, about 2 pounds with bones
- ½ pound fresh Chinese egg noodles (see note)
- ¼ cup garlic oil (see recipe)
- ½ cup chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon mushroom soy sauce (see note)
- 1 tablespoon Thai fish sauce (see note)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons crispy garlic (see recipe)
- 1 tablespoon fried onion strips (see recipe)
- Hot chili or red pepper sauce (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1227 calories; 104 grams fat; 31 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 16 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 213 milligrams cholesterol; 816 milligrams sodium
4 to 6 servings
- Place duck breast in a pan with water to cover and simmer over medium heat for 7 minutes. Drain; set aside until cool enough to handle.
- Meanwhile, bring 4 cups of water to a boil; add the noodles and cook 3 minutes, stirring constantly. Drain, rinse thoroughly under cold water, drain and place in a colander lined with paper towels to dry.
- When the duck is cool enough to handle, remove the skin and bones and slice the meat into thin strips.
- Heat the garlic oil in a wok or large skillet. Add the duck meat and stir-fry until it loses its color. Add all but 1 tablespoon of the scallions and stir-fry 1 minute. Add the noodles and mix. Mix in both soy sauces and the fish sauce, pepper and garlic. Stir-fry over low heat for 3 minutes.
- Transfer the noodle mixture to an oval platter. Sprinkle the fried onions and the reserved tablespoon of scallions on top. Serve with hot chili sauce on the side, if desired.
- Chinese egg noodles, mushroom soy sauce and Thai fish sauce are available in Chinese, Thai and Vietnamese groceries.