Black Truffle Duck Recipe

Wok Noodles & Rice Sweets

1. 1

   Marinate the duck

   In a bowl, whisk together soy sauce (2 tbsp), mirin (1 tbsp), hoisin sauce (1 tbsp), brown sugar (1 tsp), Chinese five-spice powder (0.5 tsp), and sesame oil (0.5 tsp). Pat the duck breasts dry, then score the skins in a shallow crosshatch. Coat the duck with the marinade, rubbing it into the score marks. Cover and refrigerate for 20–30 minutes to let the flavors penetrate the meat.

2. 2

   Prep and pat dry the duck

   Remove duck from marinade. Pat dry again to ensure crisp skin. Let sit at room temperature 15 minutes before cooking.

3. 3

   Render the duck and rest

   Heat a heavy skillet over medium heat. Place duck breasts skin-side down and cook 6–8 minutes until the skin is crisp and fat renders. Flip and cook 3–5 minutes for medium. Transfer to a plate and let rest for 5 minutes; reserve any pan juices for the sauce.

4. 4

   Prepare noodles

   If using dry rice noodles, soak in warm water for 10–15 minutes until pliable, then drain. If using fresh rice noodles, separate and loosen with a quick rinse. Set aside.

5. 5

   Stir-fry aromatics

   Heat 2 tablespoons neutral oil in a wok over high heat. Add minced garlic and grated ginger; stir-fry 30–45 seconds until fragrant, taking care not to burn.

6. 6

   Cook vegetables and mushrooms

   Add sliced shiitake mushrooms and chopped bok choy to the wok. Stir-fry 2–3 minutes until mushrooms soften and bok choy begins to wilt.

7. 7

   Create glaze and coat noodles

   In a small bowl, whisk remaining marinade with cornstarch and water to make a smooth slurry. Push vegetables to the side; add the slurry to the center of the wok along with 1 tablespoon black truffle oil. Add the noodles and toss to coat evenly. If the mixture seems dry, splash in a little water to achieve a glossy sauce.

8. 8

   Finish the duck with truffle

   Slice the rested duck thinly. Return the slices to the wok with the noodles and vegetables, letting them warm through and gently glaze with the sauce. Drizzle with the remaining 1 tablespoon black truffle oil and toss. If using, scatter black truffle shavings over the top and sprinkle toasted sesame seeds.

9. 9

   Garnish and serve

   Transfer to plates, garnish with sliced scallions, and serve immediately while hot.