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Duck with Noodles and Bamboo Shoots

Pan-seared duck breast oven-finished with caramelized bamboo shoots and crispy deep-fried rice noodles for a textured, savory meal.

DuckNoodlesDairy FreeGluten FreePan-SearedBamboo Shoots

Estimated Nutrition

Per Serving Total
Calories 1385.4 kcals 1385.4 kcals
Carbohydrates 115.8 grams 115.8 grams
Fat 88.5 grams 88.5 grams
Protein 34.2 grams 34.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
50
g
Brown Sugar
approx 4 tbsp
GrainsCereals
100
g
Rice Noodles
uncooked
Meat
1
piece
Duck Breast
skin cut criss-cross
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
for the bamboo shoots
250
ml
Vegetable Oil
for frying
Vegetables
4
piece
Bamboo Shoots
whole, tinned

Steps

  • Preheat the oven to 200°C.
  • Season the duck and sear it skin-side down in a frying pan for 4 minutes.
  • Transfer the duck to the oven for 5 minutes then remove and rest.
  • Heat olive oil with brown sugar in a small pan and add the bamboo shoots.
  • Bake the bamboo shoots in the preheated oven for 5 minutes.
  • Deep fry the rice noodles in a saucepan of hot oil until they puff up.
  • Plate the duck breast, surround with bamboo shoots, and top with fried noodles.