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Sichuan Duck Udon Noodles with Charred Scallion Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 55 minutes
Total Time 40 minutes

Ingredients
  

Sichuan Seared Duck Breast

  • 1 duck breast
  • 2 tsp whole sichuan peppercorns
  • 1 tsp salt
  • 4 tbsp unsalted butter
  • 5-6 sprigs fresh cilantro

Charred Scallion Sauce

  • 5-6 scallions
  • 1 2-inch knob ginger halved lengthwise
  • 1/2 tsp salt
  • 3 tsp fish sauce
  • 2 tsp canola oil
  • 1 tsp turbinado sugar
  • 1/2 tsp rice wine vinegar
  • 1/4 tsp white pepper

Sichuan Duck Udon Noodles with Charred Scallion Sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp black vinegar
  • 1 tbsp honey
  • 1 -2 tsp Sichuan chili oil
  • 2 tbsp canola oil
  • 1 sweet onion diced
  • 4 cloves garlic thinly sliced
  • 4 ribs celery chopped, leaves reserved
  • 300g (10.5 oz) French green beans
  • 800g (28 oz) fresh udon noodles
  • 1 Sichuan Seared Duck Breast thinly sliced (see above)
  • 1 batch Charred Ginger Scallion Sauce see above
  • 1/3 cucumber halved, deseeded, and sliced
  • 1/4 cup fresh cilantro leaves for sprinkling

Instructions
 

Sichuan Seared Duck Breast

  • Score the fat of the duck breast in a cross-hatch pattern. Set aside. 
  • Place the peppercorns inside a plastic bag and whack them with a rolling pin to crack them. Rub the duck breast with the salt and the cracked Sichuan peppercorns. Place the breast on a cooling rack on top of a baking sheet. Let sit at room temperature for 45 minutes.
  • Place the duck breast, fat-side-down, on a cold skillet. Place over medium-low heat. Let cook for 15 minutes undisturbed, pouring off the fat every so often. Flip the breast and cook for an additional 5 minutes. Transfer the duck breast to a plate and tent with tin foil. Let rest for 10 minutes.

Charred Ginger Scallion Sauce

  • Place the scallions and ginger cut-side-up on a baking sheet lined with parchment paper. Drizzle with a bit of canola oil and sprinkle with the salt. Place the baking sheet under the broiler and broil for 10 minutes or until the ginger is deeper in color and the scallions are blackened and crispy.
  • Place the scallions and ginger on a cutting board. Peel and mince the ginger and chop the scallions. Transfer to a bowl and add the canola oil, fish sauce, sugar, rice wine vinegar, and white pepper. Stir until the sugar dissolves.
  • Set the finished sauce aside to cool.

Sichuan Duck Udon Noodles with Charred Scallion Sauce

  • In a small bowl whisk to combine the soy sauce, dark soy sauce, black vinegar, honey, and Sichuan oil. Set aside.
  • Place a large pot of water over high heat and bring to a boil. While waiting for the water to boil, heat the canola oil in a large wok until shimmering. Add the onion and fry until just translucent. Add the garlic and saute until fragrant. Add the celery and fry until just translucent. Add the green beans and saute briefly until the beans are warmed through but still retain their crunch.
  • Once the water comes to a boil, add the noodles and cook until al dente, about 3 minutes. Drain the noodles and rinse with cold water. Transfer the noodles to the wok and pour the soy sauce mixture over top. Toss to coat and integrate the sauce and the noodles, then take the wok off of the heat.
  • Transfer the noodles to a large platter. Uncover the duck breast and cut into thin slices with a sharp knife. Arrange the slices over top of the noodles. Dot the surface of the dish with spoonfuls of the Charred Ginger Scallion Sauce. Garnish with the cucumber, reserved celery leaves, and fresh cilantro. Serve immediately with additional chili oil and a round of cold beers.