Noodles with Duck Breast
Main Dishes • Japanese
Description
Noodles with duck breast
Ingredients
- Rice Noodles 0 oz
- Onion ¼ heads
- Duck Breast 1 piece
- Shimeji mushrooms 3 pieces
- Sweet Pepper 0 oz
- Mild Chili Spice 0 oz
- Leafy Mustard 0 oz
- Pickled garlic 0 oz
- Peanut Sprouts 0 oz
- Unrefined Sunflower Oil ½ l
- Chicken Broth ½ l
- Fish Oil 0 fl oz
- Soy Sauce 0 fl oz
- Oyster Mushrooms 0 fl oz
- Soy Sauce 0 fl oz
- Cilantro 1 stalk
- "Vedan Seasoning" 0 oz
- Sugar 0 oz
- White Pepper (whole) to taste
- Ground Black Pepper to taste
- Chinese Five Spice to taste
Step-by-Step Guide
Step 1
Soak the caps of fresh mushrooms in room temperature water for 24 hours, then bring to a boil and cook for four hours, adding a little salt and about 100 grams of "Vedan" to the water.
Step 2
Rub the duck breast with salt, black pepper, and the Five-Spice blend. Preheat the oven to 300°F (convection mode) and place the breast in there for fifteen minutes to dry out the skin. Increase the temperature to 430°F and cook the duck for about another thirty minutes: the skin should become dry and crispy.
Step 3
Cook the noodles in boiling water for five minutes. Slice a quarter of a large onion into thin wedges and separate them into rings.
Step 4
Chop the sweet pepper into thin strips, remove the seeds from half a chili pod, and slice it into thin petals.
Step 5
Heat sunflower oil in a wok. Pierce the duck breast lengthwise with two wooden skewers and place it in the wok so that the skewers rest against the sides of the pan. Cook for five minutes, occasionally lifting the duck with a slotted spoon and basting it with oil. Once cooked, transfer the breast to a colander and drain the liquid from the wok.
Step 6
Stir-fry the noodles in the wok, where there are still some drops of oil, for about three minutes until they turn golden. Add the onion and mix it with the noodles, then continue to stir after adding each subsequent ingredient.
Step 7
After half a minute, pour the chicken-pork broth into the wok, followed by the oyster sauce, fish sauce, dark soy sauce, and light soy sauce. After another half minute, add 10 grams of 'Vedan' and sugar. Add shiitake mushrooms and cook in the wok for a couple of minutes.
Step 8
Cut the duck breast into two flat pieces. Chop the bottom piece into strips the thickness of a woman's pinky finger and add it to the wok along with half of the pickled mustard leaves. Add mung bean sprouts, stirring occasionally. Sprinkle everything with ground white pepper and chili flakes.
Step 9
These manipulations will take about six to eight minutes, during which the broth will partially absorb and partially evaporate — and the noodles will be ready.
Step 10
Slice the top half of the chicken breast, skin-on, into 1.5 cm thick pieces. Arrange the noodles on plates, sprinkle with the remaining mustard greens and ginger, then top with the meat and garnish with sweet peppers and cilantro.
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