Crispy Duck With Udon Noodles

"This dish serves two persons. Buying a whole duck allows the breasts to be used for something else, and the bodice to be saved for broth, feel free to double, buying an extra duck, or, if you have a butcher, who sells duck pieces, buy one leg joint for each serving, only the legs will be used for this recipe."
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
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  • Heat a 12-inch skillet over medium heat. Season duck with salt and pepper. Cook skin side down, then turn, until duck is evenly browned (12-15 minutes), reserve fat for another purpose, or discard. Transfer duck to a plate and set aside. Heat oven to 350 degrees.
  • Using a Dutch oven, with a heat resistant lid, a 12-inch sauté pan, or a roaster, that can be covered in aluminum foil, put the broth, vinegar, 1/2 cup soy sauce, coriander seeds, 1 chile (chopped or whole), and the 1 cup of water. Add the duck legs, skin side up, cover, and put in oven to braise until tender, about 90 minutes. Gently remove duck to a plate when done, discarding cooking liquid, (the mixture may be cooled and frozen, if making this dish again).
  • Make the sauce in a 4-cup pan by boiling the remaining soy sauce, garlic, ginger, sugar, sesame seeds, sesame oil, mustard, and chopped scallion, do not reduce, remove from heat, set aside.
  • Boil the noodles in lightly salted water for 2-3 minutes. Drain, toss with 1 tablespoon oil, set aside.
  • Heat a skillet with 2 more tablespoons oil, add remaining chilies (chopped or whole), mushrooms, and cabbage leaves, stir fry until cabbage leaves wilt, 5-7 minutes.
  • Add noodles, and 1/2 cup of the reserved sauce, stir, cover to keep warm.
  • Over medium-high heat, heat remaining 2 tablespoons oil in a skillet, and fry duck, skin side down, for 4 minutes, or until crisp. Remove from heat, turn duck. Brush with remaining sauce.
  • Place servings of warm noodles onto warm plates, and put one serving of duck, over each. Serve at once.

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