Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Teriyaki Duck Breast Crispy Noodle Nest with Wok Vegetables and Feta Crumble
A bold Japanese-Chinese fusion masterpiece featuring pan-seared duck breast glazed with teriyaki sauce, served over a crispy nest of egg noodles tossed in sesame oil, topped with stir-fried wok vegetables and creamy feta cheese. This dish marries the delicate precision of Japanese cooking with the bold, wok-fired energy of Chinese cuisine, creating an unexpected textural and flavor harmony.
45 min
Medium
2 servings
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Taste Profile
Sweet7/10
Salty6/10
Sour3/10
Umami8/10
Spicy1/10
🥄 Texture
Crispy, rendered duck skin gives a pronounced crunch over a tender, medium-rare interior; sliced meat is juicy and slightly silky. Wok vegetables are tender-crisp, the egg noodles are al dente and soft in the nest, with crunchy toasted rice grains and creamy feta adding intermittent pops of texture.
👃 Aroma
The plate smells of caramelized teriyaki and toasted sesame with a background of rich, roasted duck fat and lightly garlicky wok vegetables. A savory soy/beef-stock aroma underpins the sweetness, while the feta contributes a faint tangy dairy note.
🍷 Pairs Well With
Off-dry Riesling (for its balancing acidity and touch of sweetness) or a light to medium-bodied Pinot Noir to complement the richness of the duck.
🥗 Side Dishes
Steamed jasmine rice or coconut rice, quick pickled cucumber or asian cucumber salad for brightness, and a simple garlic-sesame bok choy or an Asian slaw to add freshness and crunch.
Ingredients(14 items)
- 12 duck breasts (200g total, skin scored)
- 21 cup teriyaki sauce
- 38 ounces egg noodles
- 43 cups wok vegetables (mixed, chopped)
- 51/2 cup feta cheese (crumbled)
- 63 tablespoons sesame oil
- 72 tablespoons olive oil
- 81/4 cup beef stock
- 92 tablespoons brown sugar
- 101 tablespoon white rice (for garnish texture)
- 111 teaspoon salt
- 121/2 teaspoon black pepper
- 132 cloves garlic (minced)
- 141 tablespoon soy sauce (for noodles)
Nutrition Information(per serving)
685
Calories
48g
Protein
35g
Carbs
42g
Fat
Instructions
- 1
Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente, then drain and set aside.
- 2
Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 6-7 minutes until skin is golden and crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from pan and let rest for 5 minutes, then slice thinly.
- 4
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant.
- 5
Add wok vegetables to the skillet and stir-fry over high heat for 3-4 minutes until tender-crisp. Season with salt and pepper. Transfer to a plate.
- 6
In a small bowl, combine teriyaki sauce, beef stock, and brown sugar. Pour into the skillet and bring to a simmer. Add sliced duck breast back to the pan and coat evenly with the teriyaki glaze for 2 minutes.
- 7
Toss the cooked egg noodles with 2 tablespoons sesame oil and 1 tablespoon soy sauce in a separate bowl.
- 8
To assemble: Create a nest with the sesame noodles on each plate. Top with stir-fried wok vegetables, then arrange glazed duck breast slices on top.
- 9
Drizzle remaining teriyaki glaze around the plate. Sprinkle crumbled feta cheese over the duck and vegetables for a creamy, tangy contrast.
- 10
Garnish with toasted white rice grains sprinkled on top for added crunch and visual appeal. Serve immediately while duck is warm.
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