Rice Noodles with Five-Spice Duck, Orange, and Braised Bok Choy

Instructions

1. 1

   1. Using a sharp knife, lightly score the skin of the duck breast without cutting into the meat. Season both sides with the salt and 1 teaspoon of five-spice powder.

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   2. In a small bowl, combine the orange juice and zest, 3 tablespoons soy sauce, honey, rice vinegar, ginger, and 2 cloves of garlic. Set this sauce aside.

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   3. Place the rice noodles in a large bowl and cover with hot water for 8 to 10 minutes until flexible. Drain, rinse briefly, and toss with 1 teaspoon sesame oil to prevent sticking.

4. 4

   4. Place the duck breast skin-side down in a cold skillet. Set the skillet over medium heat and cook for 8 to 10 minutes so the fat renders and the skin becomes golden and crisp. Flip and cook for 3 to 4 minutes on the flesh side.

5. 5

   5. Transfer the duck breast to a tray and finish cooking in a preheated oven at 400°F / 200°C for 5 to 7 minutes, until desired doneness. Rest for 5 minutes before slicing.

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   6. While the duck is in the oven, remove excess fat from the skillet, leaving about 1 tablespoon. Add the vegetable oil, remaining garlic, and chili flakes. Cook for 30 seconds over medium heat until fragrant.

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   7. Add the bok choy and chicken broth or water, then cover the skillet. Cook for 2 to 3 minutes over medium heat until tender but still vibrant.

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   8. Add the drained noodles, remaining soy sauce, and the reserved orange sauce. Toss over medium-high heat for 2 to 3 minutes, mixing well so the noodles absorb the glaze.

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   9. Add the scallions and half of the sesame seeds. Toss for 30 seconds more and adjust salt if needed.

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    10. Slice the duck breast. Divide the noodles and bok choy among 4 plates, arrange the duck on top, and finish with the remaining sesame seeds.