Crispy Duck Leg with Udon Noodles and Crispy Mushroms

Name: Crispy Duck Leg with Udon Noodles and Crispy Mushroms
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 2 servings
Ingredients: 2 duck legs; 0.5 cup soy sauce; 0.25 cup rice wine vinegar; 1 tbsp coriander seeds; 2 cup oyster mushrooms; olive oil; 2 red or green Thai chiles; 2 tbsp sugar; 2 tbsp minced garlic; 1 tbsp minced ginger; 1 tbsp sesame seeds; 1 tbsp Dijon mustard; 1 tsp Asian sesame oil; 1 scallion, minced; 6 oz udon noodles; 6 head baby bok choy, leaves separated; 0.5 cup soy sauce

This recipe takes a bit of time and planning to make but it is utterly delicious. It’s an adaptation from a Saveur recipe and it’s much easier to clean than the original.

Allen_Lee

Prep20 min

Cook2 hrs 20 min

Total2 hrs 40 min

Servings2

Difficultyeasy

JapaneseAmericanChineseDinner / Supper

Ingredients

2duck legs
0.5 cupsoy sauce
0.25 cuprice wine vinegar
1 tbspcoriander seeds

2 cupoyster mushrooms
olive oil

2red or green Thai chiles
2 tbspsugar
2 tbspminced garlic
1 tbspminced ginger
1 tbspsesame seeds
1 tbspDijon mustard
1 tspAsian sesame oil
1scallion, minced
6 ozudon noodles
6 headbaby bok choy, leaves separated
0.5 cupsoy sauce

Instructions

1
Make the duck marinade: Combine ingredients for duck marinate in a ziplock bag and marinate duck overnight.
2
Adjust an oven rack to the center position and preheat the oven to 300°F. Pat duck legs dry with paper towels, then season with salt and pepper. Set skin-side down in a wide, oven-safe non-stick or cast iron skillet. Set over medium heat and cook until the skin is golden brown and begins to crisp, about 8 minutes. Transfer the skillet to the oven. Roast for 1 hour, then flip the duck legs, and roast for another hour.
3
While the duck is cooking, make the noodle sauce. In a 1-qt. saucepan, bring soy sauce, sugar, garlic, ginger, sesame seeds, mustard, sesame oil, and scallions to a boil. Set sauce aside.
4
Make the crispy mushrooms: Preheat the oven to 450F. Place the cleaned mushrooms on a parchment paper lined baking sheet. Toss mushrooms with olive oil. Sprinkle salt, pepper and bake for 25 minutes or until brown and crispy. The baking duration might be different depending on the size of your mushrooms and your oven. So keep an eye on them and check after 10 minutes.
5
Make the noodles / bok choy: Bring a 4-qt. pot of lightly salted water to a boil. Blanch bok choy for about 1 minute and rinse with cold water. Add noodle and cook following noodle instruction. Drain and put in a large bowl, along with blanched bok choy.
6
Add about 1⁄2 cup of the noodle sauce and toss to combine. Add more sauce to taste.
7
To Serve: Place servings of warm noodles onto 2 warm plates, and put one serving of duck, over each. Sprinkle crispy oyster mushrooms over the duck and the noodle. Serve at once.