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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Ingredients
- Duck breast
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1
boneless duck breast, fat scored with a knife
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1 tablespoon
light soy sauce
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1 tablespoon
dark brown sugar
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salt, for seasoning
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freshly ground pepper, for seasoning
- Scallion-Oil Noodles
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1.5 tablespoons
light soy sauce
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1 tablespoon
dark soy sauce
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1 tablespoon
dark brown sugar
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1/2 tablespoon
black vinegar
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5
stalks scallions, cut very thinly in 1" slices
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2 packets
dry ramen
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1 dash
white pepper
Directions
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Preheat oven to 400F.
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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.
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Collect duck fat in a bowl and set aside. Turn breast over in pan.
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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.
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Heat up a skillet. Add in duck fat, and add in all the scallions. Fry until crispy and browned, about 5 minutes.
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Turn off heat and stir in both types of soy sauce, brown sugar, and black vinegar. Add dash of white pepper.
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Make ramen according to directions (or, you can also use fresh noodles), and drain.
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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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