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Scallion Oil Noodles with Glazed Duck and Oyster Mushrooms

Scallion Oil Noodles with Glazed Duck and Oyster Mushrooms
Recipe Date:
January 22, 2024
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Long, bouncy noodles tossed in an oil slowly infused with scallions serves as an extra savory setting for glazed crispy duck breast and roasted mushrooms. If you're not a fan of duck, these noodles with scallion oil alone still shine bright.
Ingredients
  • 2 duck breasts (~1 lb total)
  • 1/2 lb oyster mushrooms (torn into bite size pieces)
  • 1 lb chinese egg noodles (chow mein/lo mein)
  • For the scallion oil dressing:
  • 3 bunches scallions
  • 1/2 cup rice oil or neutral oil
  • 1 tbsp hoisin sauce
  • 2 tbsps soy sauce
  • 2 tsps sugar
  • 1 tsp rice vinegar
  • 1/2 tsp toasted sesame oil
  • For the glaze:
  • 1 orange, zested and juiced
  • 2 tbsps hoisin sauce
Directions
  1. For the scallion oil, thinly slice the green tops and white bottoms of the scallions, keeping them separate. In a small sauce pot, sweat the whites of the scallions in ½ cup of oil on low heat for five minutes. Add the greens and cook for an additional five minutes. Remove from heat, stir in the remaining ingredients and set aside.
  2. Remove the duck breasts from the refrigerator and pat dry. With a sharp knife gently score the skin in a cross hatch pattern, being careful to not cut the flesh. Season both sides liberally with salt. Bring a large cast iron or non-stick pan up to medium heat. Add the duck breasts, skin side down, to the pan and let them render on medium heat until the skin is golden brown and crispy (~15 minutes). The heat should be medium to low to maintain a gentle bubbling but avoiding sizzling and searing. Occasionally rotate the breasts to achieve an even browning on the skin before slipping to finish cooking on the other side. Cook until medium rare (130-135℉ internal temperature). Remove from the pan and set aside, skin side up. Drain most of the fat from the pan, reserving roughly one tablespoon; set aside.
  3. In a small dish, stir together the orange juice, orange zest and hoisin sauce for the glaze.
  4. Return the pan with the duck fat to the heat and cook the mushrooms on high, until browned and tender. Return the duck breasts to the pan with the mushrooms and add the glaze. Cook quickly until the glaze has thickened and remove from heat.
  5. Meanwhile, bring a large pot of water up to a boil and cook the noodles until soft, or according to the package’s directions. Drain the water off the noodles, return to the pot, and stir in the scallion oil dressing until well dressed. Transfer to a large serving dish. Thinly slice the duck and arrange on top of the noodles with the mushrooms. Drizzle any excess glaze over the top of the duck.

 

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