Crispy Duck with Udon Noodles
Crispy braised duck legs served with udon noodles tossed in a salty-sweet glaze, bok choy, and spicy mushrooms—mastering duck without leaving the kitchen!
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Cooking tools:
- Oven
- Nonstick skillet
- Stove
- Paper towel
- Dutch oven
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Kitchen timer
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Tongs
- Spoon
- Whisk
- Kitchen shears
- Garlic press
- Grater
Ingredients
- 4 duck legs
- salt and ground pepper, to taste
- 1 cup of chicken stock
- 3⁄4 cup of soy sauce
- 1 cup of white wine vinegar
- 1 teaspoon of coriander seeds
- 3 red Thai chiles
- 2 tablespoons of sugar
- 3 cloves of garlic, minced
- 1 tablespoon of minced ginger
- 1 tablespoon of sesame seeds
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Asian sesame oil
- 1 green onion stalk, minced
- 6 ounces of udon noodles (sold at Asian markets)
- canola oil
- 2 cups of oyster mushrooms, whole
- 3 heads of bok choy (separate the leaves)
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