Stir-Fried Rice Noodles with Tamarind Five-Spice Glazed Duck, Tender Greens and Toasted Peanuts
An original Asian-inspired recipe featuring seared duck breast glazed with tamarind, honey, and five-spice, served over stir-fried rice noodles with bok choy, bean sprouts, and scallions. Finished with toasted peanuts, lime, and fresh herbs for a bold, aromatic, and balanced dish.
Ingredients
- 2 approx. 700 g duck breast (with piel)
- 250 g flat rice noodles (dry)
- 300 g bok choy (in strips)
- 150 g bean sprouts (lavados)
- 4 units scallions (sliced, parte blanca and verde separadas)
- 3 cloves garlic (chopped)
- 20 g fresh ginger (grated)
- 15 g fresh cilantro (leaves sueltas)
- 10 g fresh mint (leaves sueltas)
- 40 g roasted peanuts (chopped)
- 2 units lime (1 for zumo and 1 in wedges for servir)
- 45 ml tamarind paste (for the glaseado)
- 30 ml honey (for the glaseado)
- 60 ml soy sauce (divided)
- 15 ml fish sauce (for the sauce)
- 15 ml rice vinegar (for the sauce)
- 5 g Chinese five-spice powder (divided)
- 10 ml sesame oil (for the sauce)
- 30 ml vegetable oil (divided)
- 12 g brown sugar (for equilibrar the sauce)
- 60 ml water (for aflojar the sauce si hace falta)
- 9 g sesame seeds (tostadas for terminar)
- 2 g black pepper (freshly ground)
- 3 g salt (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Score the skin of the duck breasts lightly without cutting into the flesh. Season both sides with salt, black pepper, and 1 teaspoon of Chinese five-spice powder.
- 2
2. In a bowl, mix the tamarind paste, honey, 2 tablespoons soy sauce, fish sauce, rice vinegar, brown sugar, sesame oil, grated ginger, and water. Set this sauce aside.
- 3
3. Place the rice noodles in a large bowl and cover with hot, not boiling, water for 8 to 10 minutes until flexible but still slightly firm. Drain, rinse briefly, and toss with 1 teaspoon vegetable oil to prevent sticking.
- 4
4. Heat a large skillet or wok over medium heat. Place the duck breasts skin-side down in the cold pan so the fat renders gradually. Cook for 8 to 10 minutes until the skin is deeply golden and crisp. Flip and cook 3 to 4 minutes more on the flesh side.
- 5
5. Add 2 tablespoons of the tamarind sauce over the duck and cook 1 minute more, basting to glaze the meat. If checking internal temperature, aim for 145 °F / 63 °C for juicy duck. Remove the duck and let it rest for 5 minutes before slicing.
- 6
6. Pour off most of the fat from the pan, leaving about 1 tablespoon. Add the remaining vegetable oil, the white part of the scallions, and the garlic. Stir-fry for 30 seconds until fragrant.
- 7
7. Add the bok choy and stir-fry for 2 to 3 minutes until just tender. Add the bean sprouts and cook 1 minute more.
- 8
8. Add the drained noodles to the wok along with the remaining tamarind sauce and the remaining 1 teaspoon Chinese five-spice powder. Stir-fry for 2 to 3 minutes, tossing with tongs or two spatulas so the noodles are evenly coated. Add a little more water if needed.
- 9
9. Add the green part of the scallions, cilantro, mint, and the juice of 1 lime. Toss for 30 seconds and taste, adjusting with a few extra drops of soy sauce if desired.
- 10
10. Divide the noodles among plates or bowls. Top with the sliced duck and finish with the roasted peanuts, sesame seeds, and wedges from the remaining lime for squeezing over at the table. Serve immediately.
Chef tips
For crispier duck skin, always start with a cold pan. Do not over-soak the rice noodles because they will finish cooking in the wok.
Substitutions
You can substitute the duck with boneless chicken thighs, though the flavor will be different. If bok choy is unavailable, use spinach or napa cabbage. For a fish-free version, omit the fish sauce and add a little extra soy sauce.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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