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Creamy Duck Stir-Fry with Rice Noodles

Name: Creamy Duck Stir-Fry with Rice Noodles
Prep time: 28 min
Cook time: 22 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces duck breast; 1/2 cup shiitake mushrooms; 1 bok choy; 150g bean sprouts; 4 servings rice noodles; 2 tbsp rice vinegar; 1 tsp five spice; 2 tsp soy sauce; 3 tbsp olive oil; to taste salt and black pepper

A creamy Asian duck breast stir-fry with shiitake mushrooms, bok choy and bean sprouts, finished with rice vinegar, five spice and soy sauce, served over rice noodles.

Total time

50 min

Prep

28 min

Cook

22 min

Difficulty

easy

Cuisine

Asian

Ingredients

4 piecesduck breast

1/2 cupshiitake mushrooms

1bok choy

150gbean sprouts

4 servingsrice noodles

2 tbsprice vinegar

1 tspfive spice

2 tspsoy sauce

3 tbspolive oil

to tastesalt and black pepper

Instructions

Score the skin of the duck breast in a crosshatch pattern, season it, and start it skin-side down over medium-high heat to render the fat, about 9 minutes.

Add the shiitake mushrooms, bok choy and bean sprouts, cooking until softened, about 6 minutes.

Stir in the rice vinegar, five spice and soy sauce for 4 minutes.

Cook the rice noodles separately according to package directions.

Let the duck simmer for about 10 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the rice noodles, garnished with fresh herbs.