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.

Duck Noodles Dairy Free Gluten Free Pan-Seared Bamboo Shoots

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

115.8g

per serving

115.8 g total

Fat

88.5g

per serving

88.5 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

approx 4 tbsp

GrainsCereals

100

Rice Noodles

uncooked

Meat

piece

Duck Breast

skin cut criss-cross

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the bamboo shoots

250

Vegetable Oil

for frying

Vegetables

piece

Bamboo Shoots

whole, tinned

Method

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.