Duck Noodle Recipe
An alternative for the meat is to be applied to a Duck Noodle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck & Marinade
Broth
Noodles & Vegetables
Cooking & Finishing
Method
Duck & Marinade
- 1
Marinate duck
Pat the duck breasts dry. In a bowl combine soy sauce, hoisin, Shaoxing wine, sesame oil, brown sugar, grated ginger, minced garlic and black pepper. Rub the mixture evenly over the duck breasts. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- 2
Render & sear duck
Remove duck from fridge 15 minutes before cooking to come toward room temperature. Score the skin lightly in a crosshatch without cutting into the meat. Heat a heavy skillet over medium-low heat. Place duck skin-side down (no oil initially). Cook 7–10 minutes, allowing fat to render and skin to brown and crisp; pour off excess fat if it accumulates. Flip and sear the flesh side 1–2 minutes until nicely colored. Transfer to a cutting board and let rest 8–10 minutes before slicing thinly across the grain.
Broth
- 3
- 4
Simmer
Lower heat and simmer gently for 12–15 minutes to infuse flavors. Taste and season with salt and white pepper. If you prefer a clearer broth, skim any foam that rises while simmering.
- 5
Finish broth (optional thickening)
If you want a slightly thicker mouthfeel, stir cornstarch into cold water to make a slurry and whisk a little into the simmering stock. Cook 1–2 minutes until it slightly thickens. Remove star anise and ginger slices before serving.
Noodles & Vegetables
- 6
- 7
Blanch vegetables
In the noodle cooking water or a separate pot bring to a boil and blanch bok choy and shiitake for 1–2 minutes until bright and tender-crisp. Remove and arrange on top of the noodles. Add bean sprouts briefly (30 seconds) if you like them still crunchy.
Cooking & Finishing
- 8
Assemble the bowls
Rewarm the broth if needed and taste for final seasoning. Ladle hot broth over the noodles and vegetables so the noodles are submerged but toppings remain visible. Arrange slices of rested duck across each bowl.
- 9
Garnish and serve
Top with sliced green scallions, chopped cilantro, a drizzle of chile oil if using and a lime wedge on the side. Serve immediately so the duck remains tender and the broth is hot.
- 10
Use rendered duck fat (optional)
If you reserved some rendered duck fat from searing, you can add 1 tsp to the hot broth or toss with the noodles for extra richness.