Duck-fat Scallion Oil Noodles with Duck Breast

By • February 22, 2015 1 Comments

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Author Notes: 葱油拌面 (Cong You Ban Mian) is a classic, Shanghai comfort food. The signature taste comes from frying scallions until they are unrecognizable brown bits and pouring it over drained noodles. I gave it a twist: instead of frying it in vegetable oil, I fried it in duck fat, used ramen noodles, and topped it with medium-rare duck breast with crispy skin. That's my kind of meal. Betty

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Serves 2

Duck breast

  • 1 boneless duck breast, fat scored with a knife
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark brown sugar
  • salt, for seasoning
  • freshly ground pepper, for seasoning

Scallion-Oil Noodles

  • 1.5 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon black vinegar
  • 5 stalks scallions, cut very thinly in 1" slices
  • 2 packets dry ramen
  • 1 dash white pepper
  1. Preheat oven to 400F.
  2. Heat up a skillet. Season duck with salt and freshly ground pepper. Put duck in skillet, skin side down and cook for 5 minutes, until the skin is crispy and brown.
  3. Collect duck fat in a bowl and set aside. Turn breast over in pan.
  4. Add soy sauce and dark brown sugar; cook for another minute. Transfer to an oven-safe dish and bake for 6-7 minutes, depending on the thickness of your duck breast. After you remove duck from oven, let it rest for 1 minute. Slice duck breast thinly and set aside.
  5. Heat up a skillet. Add in duck fat, and add in all the scallions. Fry until crispy and browned, about 5 minutes.
  6. Turn off heat and stir in both types of soy sauce, brown sugar, and black vinegar. Add dash of white pepper.
  7. Make ramen according to directions (or, you can also use fresh noodles), and drain.
  8. Divide into two bowls, and top with scallion-sauce. Top with sliced duck breast. Stir to mix evenly, and serve hot!

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