Savory Duck Chow Mein

Name: Savory Duck Chow Mein with Mixed Veggies
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Duck Breast; 200 g Chow Mein Noodles; 200 g Mixed Mushrooms; 113 g Sugar Snap Peas; 2 unit(s) Green Onion; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Sweet Chili Sauce; ½ tbsp Soy Sauce; 1 tbsp Sesame Oil; 9 g Moo Shu Spice Blend; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Mixed Veggies

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The flavour of duck lends itself well to Asian flavours. Our savoury duck chow mein, full of mixed mushrooms and sugar snap peas, is a noodle dish to remember.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Duck breast • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Sugar snap peas • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium edta) • Sesame oil • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Green onion

Tags:

Spicy

•New

•Protein Plus

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time6 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Duck Breast

200 g

Chow Mein Noodles

200 g

Mixed Mushrooms

113 g

Sugar Snap Peas

2 unit(s)

Green Onion

¼ cup

Vegetarian Oyster Sauce

2 tbsp

Sweet Chili Sauce

½ tbsp

Soy Sauce

1 tbsp

Sesame Oil

9 g

Moo Shu Spice Blend

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories930 kcal

Fat36 g

Saturated Fat8 g

Carbohydrate79 g

Sugar19 g

Dietary Fiber4 g

Protein65 g

Cholesterol295 mg

Sodium2480 mg

Trans Fat0.3 g

Potassium1500 mg

Calcium50 mg

Iron15 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Non-Stick Pan

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Small Bowl

•Measuring Spoons

•Colander

•Medium Bowl

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 425˚F.
Wash and dry all produce.
Thinly slice mushrooms.
Trim snap peas.
Thinly slice green onions.
Bring a large pot of salted water to a boil over high.

On a seperate cutting board, pat duck dry with paper towels.
Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
To a cold, large non-stick pan, add duck breasts skin-side down. Cook over medium for 10-12 min, until skin is crispy.

Meanwhile, in a small bowl, add 1 tbsp (2 tbsp) oil and half the Moo Shu Spice Blend.
When searing is done, remove from heat and transfer duck to a parchment-lined baking sheet, skin-side up.
Using a silicone brush, brush spice-oil mixture over duck.
Reserve 1 tbsp (2 tbsp) duck fat in pan. Discard remaining duck fat.
Roast duck in the middle of the oven for 8-13 min, until cooked through.**
When duck is done, transfer to a plate to rest for 3-5 min.

Meanwhile, to the boiling water, add noodles. Cook 1-3 min, stirring occasionally, until tender but still firm to the bite.
Strain and rinse noodles with warm water.
Return noodles to the pot and set aside.

Reheat the pan with duck fat over medium-high.
Meanwhile, in a medium bowl, combine oyster sauce, sesame oil, soy sauce, sweet chili sauce and remaining Moo Shu Spice Blend. Season with pepper. Reserve 2 tbsp (4 tbsp) of this mixture for serving.
When the pan is hot, add mushrooms. Cook or 2 min, stirring often, until beginning to soften.
Add sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
Add sauce mixture and 1/4 cup (1/2 cup) water. Cook 1-2 min, until thickened slightly.

On a clean cutting board, with a clean knife, thinly slice duck.
Add half the green onions and veggie mixture to the pot with noodles (from step 4). Toss to coat.
Divide chow mein between plates. Top with duck.
Serve reserved sauce alongside, for dipping duck slices.
Sprinkle remaining green onions over top.