I don’t know about you, but I love Duck! I always eat the skin, I find it such a waste to throw the skin, it’s where all the flavor is, and trust me, I have not put on weight eating fat! Vodka and alcohol yes, I’ll guarantee you will put on weight drinking. Or too much carb and sugar, especially high fructose for syrup in all the American sodas and Aunt Jemima pancake syrup!
I see a lot of people eat salad for lunch with very little protein and drink a big can of soda or energy drink, for a healthier option for me would be, some cooked greens/vegetables/salad and some kind of fiber, with a some protein and a small piece of dark chocolate or a quarter or half a brownie depending on the size. I only drink water, coconut water, coffee or tea with honey and some cream. No soda except on occasion high quality ginger beer, because I haven’t touched sodas over 10 years, every time I have a taste, my tastebuds automatically rejects it.
Anyway my point is, wholesome food sized of a salad plate is better than a whole large plate of just greens and a can of soda.
If it's your first time, cooking duck can be daunting, but, it really is not that big of a deal, I find it to be pretty forgiving. This whole meal took me about 35 minutes to cook, I love cooking and eating but I also have a million other things to do especially during the week. Be bold and go on give it a try! xoxo
4 Duck breasts (sprinkle generously with Asian five spice powder, S&P)
1 Packet gluten free noodles (I used Manini Gluten Free Spaghetti)*
About 3 handfuls Baby Bak Choy (Rinsed, cut the bottom part)
1/2 Cucumber (Cut in half and deseeded, sliced)
1 Packet Enoki mushrooms
2 Tbs Sweet chili sauce
1 Tbs Coconut aminos*
1 tsp Sesame oil
1 tsp Toasted sesame seeds
2 Garlic cloves roughly minced
1 Tbs Black bean sauce (I used One Culture)*
Heat oven to 375.
On low fire, heat an iron skillet/pan, without any oil or fat add marinated duck breasts skin side down, this will render the fat and let it cook in its own fat. Duck fat is totally healthy in moderation of course! Not all cholesterol made equal.
Let the skin brown without turning roughly about 15 minutes. (I usually jump in the shower like ninja quick while they’re browning)
Once the skin is brown and gorgeous, turn and cook the other side for about 5 minutes, transfer pan into oven and let it cook for another 5-10 minutes. (It takes about 20-30 minutes overall stove top and oven for the duck to cook through) Make sure to check in between with a thermometer on right temperature. (107 well done & 140 still a little pink in the middle)
While duck is cooking, boil a pot of water with some sea salt and a bit of olive oil.
Once water is boiling, add noodles and cook according to packet instructions, don’t over cook it, just al-dente.
In a wok, heat some cooking oil on a low medium heat, add minced garlic and let it brown a little, add noodles, enoki mushrooms, and stir, add baby bak choy, sweet chili sauce, coconut aminos, S&P, stir until baby bak choy change color to bright green.
Lastly add sesame oil and stir. Taste and see if it needs extra seasoning.
To serve - spoon some noodles into a soup bowl, cut cooked duck breast into slices, spoon cucumber slices into bowl, spoon some fermented black bean sauce directly on top of sliced duck breast and sprinkle some sesame seeds.
To make it your own, you could add some kind of herb (spring onions, cilantro, chives)
You could also add some kind of chili paste for heat, our son can take little heat but not too much
You can use egg noodles
Instead of duck chicken would work too, but with skin on when cooking, must be in room temperature before cooking so it will cook through, cold chicken will not cook so well.
You can find ingredients below at Wholefoods or replace with something similar.