Crispy Duck Breasts & Wonton Noodles with Green Beans & Curr

• servings: 4 servings
• total time: 45 minutes

Ingredients

4 Skin-On Duck Breasts

¾ lb Fresh Wonton Noodles (Previously Frozen)

6 oz Radishes

1 bunch Mint

2 Persian Cucumbers

¾ lb Green Beans

2 Scallions

5 oz Baby Spinach

1 Lime

2 Tbsps Honey

2 Tbsps Soy Sauce

¼ cup Roasted Peanuts

2 Tbsps Rice Vinegar

1½ Tbsps Yellow Curry Paste

1 tsp Black & White Sesame Seeds

3 Tbsps Soy Glaze

⅓ cup Crispy Onions

Directions

1 Prepare the ingredients & make the sauce Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine sliced cucumbers, sliced radishes, sesame seeds, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the lime crosswise. In a large bowl, combine the soy sauce, soy glaze, honey (kneading the packet before opening), the juice of both lime halves, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pick the mint leaves off the stems.

2 Cook the duck Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one), on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan. *The USDA recommends a minimum safe cooking temperature of 165°F for duck. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

3 Cook & dress the noodles While the duck rests, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Cook the vegetables & finish the noodles In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.Transfer to the bowl of dressed noodles and stir to combine. Taste, then season with salt and pepper if desired.

5 Slice the duck & serve your dish Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished noodles topped with the sliced duck (skin side up). Garnish with the crispy onions, mint leaves (tearing just before adding), sliced green tops of the scallions, and peanuts. Serve the marinated vegetables on the side. Enjoy!

1 Prepare the ingredients & make the sauce Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine sliced cucumbers, sliced radishes, sesame seeds, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the lime crosswise. In a large bowl, combine the soy sauce, soy glaze, honey (kneading the packet before opening), the juice of both lime halves, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pick the mint leaves off the stems.

2 Cook the duck Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one), on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan. *The USDA recommends a minimum safe cooking temperature of 165°F for duck. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

3 Cook & dress the noodles While the duck rests, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Cook the vegetables & finish the noodles In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.Transfer to the bowl of dressed noodles and stir to combine. Taste, then season with salt and pepper if desired.

5 Slice the duck & serve your dish Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished noodles topped with the sliced duck (skin side up). Garnish with the crispy onions, mint leaves (tearing just before adding), sliced green tops of the scallions, and peanuts. Serve the marinated vegetables on the side. Enjoy!

Nutrition

• Calories: 860