- 1 skin-on duck breast
- 16 ounces frozen udon noodles
- 1 small head of savoy cabbage cored and thinly sliced
- 1 purple sweet potato peeled and shaved
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 tablespoon neutral cooking oil
- 1 shallot peeled and minced
- 1 Thai chili trimmed and minced
- 6 cloves garlic peeled and minced
Prepare Sauce:
Whisk together the mirin, soy sauce, and sesame oil. Set aside.
Prepare Noodles:
Soak the frozen noodles in warm water until softened and all the noodles have separated. Drain and drizzle with 1 teaspoon sesame oil.
Prepare the Duck:
Pat the duck dry and score the skin in diagonal lines. Season all over with salt and pepper. Transfer the duck to a skillet, skin-side down, and turn the heat to medium. Cook for 8-9 minutes or until the fat has rendered and the skin is browned and crispy. Adjust the heat as necessary to keep the skin from burning. Flip and cook an additional 3-5 minutes or until the duck reaches 135ºF for medium rare. Transfer to a cutting board and rest for 5-10 minutes before slicing thinly.
Prepare the Vegetables:
Heat the neutral cooking oil and the remaining 1 tablespoon sesame oil in a wok or a skillet over medium high heat until hot. Add the shallot, garlic, and minced pepper and cook for 30-45 seconds or until fragrant. Add the shaved purple sweet potato and the cabbage and cook for 5-6 minutes, stirring occasionally until the vegetables begin to char slightly.
Finish the Duck Yaki Udon:
To Serve the Easy Duck Yaki Udon:
Calories: 356kcal | Carbohydrates: 40g | Protein: 19g | Fat: 14g | Sodium: 708mg | Fiber: 3g | Sugar: 8g | Vitamin C: 7mg