Steve has been begging for some duck lately, and Dad & donna’s arrival gave me a great excuse to cook (lucky duck!).  We spent Saturday at Prahan Market, picking up some fresh pasta, an assortment of game (duck, kangaroo and emu) and local produce.  Then on a rainy Saturday afternoon, we had a stir fry extravaganza.

Grilled duck with stir fried vegetables and udon noodles

4 duck breasts, fat trimmed to a thin strip and scored
udon noodles (serves 4)
veggies of choice (we used carrots, snow peas, peppers, onion, bok choy)
green chili and garlic cloves, to taste, thinly sliced (remove chili seeds for less heat)
4 eggs

Boil water and cook noodles according to directions.  Warm wok over high heat and add chilis and garlic with olive oil, and prepare veggies (slice).

Prepare duck breasts by removing most of the fat, and leaving a strip of about 1 inch wide and 3 inches long. Score fat and marinade in soy sauce for 10 minutes. Grill 6-8 minutes skin side down; flip and grill another 4-6 minutes. (If not cooked through, continue grilling on skin side to render the fat and avoid overcooking).  Allow to rest for at least 5-10 minutes before slicing.

Add vegetables to wok with hot chili and garlic infused oil (carrots and bok choy first).  When cooked to desired doneness, add noodles, additional olive oil, soy sauce and salt & pepper to taste and stir. (Scoop noodles out of water and into wok, and keep boiling water on high heat to poach eggs. I like poaching, so that the delicious gooey yolk spills out onto the noodles when served, but feel free to fry in the wok if you’d prefer).

Serve noodles topped with egg and sliced duck breast.

Advertisements