Jul 14 2026
Restaurants›Chestnut›Duck Lo Mein Recipe

Duck Lo Mein Recipe

Inspired by Chestnut
Time3h
Serves4

Confit Duck Leg, Lemongrass Carrot Puree, Asian Vegetables, Baby Corn, Momofuku Chili Glaze, Tamari Soft Boiled Egg, Sichuan Pickled Plums, Sesame Seeds

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Ingredients

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Duck Confit

Lemongrass Carrot Puree

Asian Vegetables

Chili Glaze and Egg

Pickled Plums and Garnish

Noodles

Method

Duck Confit Preparation

  1. 1

    Cure the Duck

    Rub the duck legs with salt and thyme, and let them cure for at least 12 hours in the refrigerator.

  2. 2

    Confit the Duck

    Submerge the cured duck legs in duck fat in a heavy pot. Cook on low heat for about 2-3 hours until tender.

Lemongrass Carrot Puree Preparation

  1. 3

    Cook the Carrots

    Peel and chop the carrots. In a pot, add the carrots, lemongrass, butter, salt, and water. Simmer until carrots are tender.

  2. 4

    Puree

    Blend the mixture until smooth and set aside.

Vegetable Preparation

  1. 5

    Sauté Vegetables

    In a pan, sauté the baby corn, snow peas, bell pepper, and julienned carrot until just tender.

Noodle Preparation

  1. 6

    Cook Noodles

    Prepare the lo mein noodles according to package instructions and set aside.

Egg Preparation

  1. 7

    Soft Boil Eggs

    Bring water to a boil, gently add eggs, and boil for 6-7 minutes. Transfer to an ice bath, peel, and soak in tamari sauce.

Assembly

  1. 8

    Combine and Serve

    In a large bowl, combine the noodles, sautéed vegetables, duck leg meat, and lemongrass carrot puree. Drizzle with chili glaze, top with soft boiled eggs, pickled plums, and sprinkle sesame seeds before serving.

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