Roasted Duck Two Ways
Try this Roasted Duck Two Ways recipe
Try this Roasted Duck Two Ways recipe
- 2 cloves garlic minced
- 2 cups water
- 1 tbsp oil
- 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 spring onions chopped
- 1 roasted duck
- 12 oz fresh thin wonton noodles (or noodles of your choi
- 4 bok choy cut in half lengthwise and wash thoroughl
- 1 roasted duck sauce container
- 1 tbsp light soy sauce (pearl river)
- 1 tbsp kecap manis (i use abc sweet soy sauce)
- 1 tbsp or more chili garlic paste in oil (or sriracha)
- 1/4 cup low sodium chicken broth or water
- pickled jalapeno
- roasted duck carcass (head neck, back and bones you save from other parts)
- 1 duck sauce container
- 2 cups low sodium chicken broth (or water)
- 1 small ginger piece smashed
- 2 dried shiitake mushroom (optional)
- 1 tbsp fish sauce (red boat)
- Carbohydrate 7.37725278252354 g
- Cholesterol 0 mg
- Fat 54.1548116496387 g
- Fiber 1.27674228832152 g
- Protein 2.24809286253543 g
- Saturated Fat 7.01552678359443 g
- Serving Size 1 1 recipe (940g)
- Sodium 708.415128952556 mg
- Sugar 6.10051049420202 g
- Trans Fat 2.63698973648041 g
- Calories 513 calories
Step-by-step
- In a microwave safe bowl, add minced garlic and oil. Microwave on high for 1 minute.
- Bring 6 quarts of water to a boil, add in 1 tsp salt.
- Add bok choy and cook for 1 minute. Take out bok choy and soak in cold water to stop further cooking.
- In the same pot, add in thin wonton noodles and cook for 2 minutes. Drain and rinse under tap water. Drain noodles thoroughly and toss with garlic oil.
- Save half of bok choy and noodles if you're also making noodle soup.
- Mix together duck sauce, soy sauce, kecap manis, oyster sauce and broth. Taste and adjust to your personal liking. Dilute sauce with more broth or water if needed.
- Toss noodles with sauce. Top with roasted duck, bok choy and chopped spring onions. Served with chili garlic oil (or sriracha) and pickled jalapeno slices.
- Add all the ingredients to the pot. Bring to a boil and simmer for 45 mins - 1 hour. (I use my instant pot, 30 mins on high pressure)
- Skim off the fat layer that rises on the top of the broth. You can also refrigerate the broth overnight and lift off the solidified fat.
- Boil water in a small sauce pan, gently place in 2 room temperature eggs. Cook for exactly 5 minutes (or longer if you like yours less runny).
- Soak eggs in ice bath for 10 mins and peel.
- Add noodles and bok choy to 2 bowls. Warm up in the microwave for 2 mins. If you're not making the dry version, prepare bok choy and noodles following the above instructions.
- Pour in hot broth. Top with roasted duck, chopped spring onions, soft boil eggs and chili garlic oil.
My Two-Way Roasted Duck Adventure: A Culinary Journey
As a busy working mom, time in the kitchen is a precious commodity. I’m always on the lookout for recipes that are both delicious and efficient. This roasted duck recipe has become a staple in our home, not only for its incredible flavor but also its versatility. It's the perfect dish for a weeknight dinner or a more elaborate weekend meal, depending on how much time I have to dedicate to it. The beauty lies in its adaptability – "two ways" indeed! One version is a quick and easy noodle dish, perfect for those rushed evenings when I need a meal on the table quickly. The other is a more substantial soup, ideal for a cozy weekend brunch or a comforting dinner on a chilly night.
The secret to this recipe's success lies in the perfectly roasted duck. While I admit to occasionally using a pre-roasted duck to save time (don't judge!), the satisfaction of roasting one from scratch is unparalleled. The aroma that fills my kitchen as it roasts is enough to make my kids, normally picky eaters, excitedly ask, "When's dinner?" The crispy skin and succulent meat are a delicious reward for my efforts. I often save the carcass for making a rich and flavorful broth, minimizing waste and maximizing flavor.
The noodle dish is a whirlwind of textures and tastes. The perfectly cooked wonton noodles, tossed in a fragrant garlic oil, offer a delightful chewiness. The tender bok choy adds a refreshing crispness, while the rich duck sauce provides a savory depth. Topped with slivers of roasted duck and vibrant green onions, this dish is a feast for the eyes as much as the palate. It's the kind of dish that disappears quickly, leaving everyone happily satisfied.
On the other hand, the soup version offers a warm and comforting experience, particularly appealing during colder months. The broth, simmered with the duck carcass, ginger, and shiitake mushrooms (optional, but highly recommended!), is unbelievably rich and flavorful. It's the kind of broth that warms you from the inside out, a true culinary hug on a cold evening. The addition of soft-boiled eggs adds a touch of elegance and a creamy texture that complements the broth beautifully. The noodles and bok choy again provide a delightful contrast in texture and a burst of fresh flavor.
I've tweaked this recipe countless times, adapting it to suit my family’s preferences and the ingredients I have on hand. Sometimes, I substitute different noodles, depending on what's available at the grocery store. Other times, I experiment with different sauces, adding a touch of spice or sweetness to change things up. The beauty of this recipe is that it's incredibly adaptable; feel free to experiment and make it your own. The core elements remain constant: delicious roasted duck, perfectly cooked noodles, and a flavorful sauce. The combination results in a satisfying and versatile meal that my family always looks forward to.
Whether you're a seasoned chef or a kitchen novice, this roasted duck recipe is sure to impress. It’s a testament to the fact that simple ingredients, when combined thoughtfully, can create culinary magic. So, gather your ingredients, put on your apron, and get ready to embark on a delightful culinary journey with my two-way roasted duck recipe. You won’t regret it!
