Duck Confit Lo Mein

Recipe by Chef Derrick Prince Servings: 2 Total Time: 40 minutes


• 1/2 lb Lo Mein Noodles

• 1 Leg Duck Confit

• 2 tsp Sesame Oil

• 3 tbl Oil (divided 1tbl & 2 tbl)

• 6oz Mushrooms (small ones or sliced)

• 1 Small Red Bell Pepper, julienned

• 1 Small White Onion, julienned

• 3 Scallions, cut on bias

• 3 Cloves Garlic, finely chopped

• 1 tbl Ginger, microplaned

• 4 Thai Bird Chilies, sliced

• 1/2 of a Habanero, chopped

• 1/4 cup Sake

• 2 tsp Sambal Garnishes:

• 1/4 cup Soy Sauce • 1 Radish, thinly sliced

• 1 tbl Rice Vinegar • 2 tsp Sesame Seeds

• 1.5 tbl Fish Sauce • 1/2 tsp Thai bird Chilies, sliced

• 1.5 tsp Corn Starch

• 3 tbl Cilantro

• 1.5 tsp Chili Oil (Sichuan is best)

• 2 Eggs

• 3 tbl Oil (for eggs)


1. Cook the lo mein, bring a pot of salted water to a boil, just like when cooking pasta, the water should taste like the sea. Cook until al dente, strain and shock with cold water then toss with sesame oil to prevent from sticking.

2. Remove the skin from the duck and put the skin in a cold pan on medium heat turning occasionally until crisp and set aside. Shred the meat and set aside also. Turn the pan up to medium high, and saute the mushrooms in the rendered duck fat. Sprinkle with salt - set aside.

3. For the sauce, combine the sambal, soy sauce, rice vinegar, fish sauce and cornstarch in a small bowl or cup, stir well then set aside.

4. Heat 1 tbl oil in pan on medium high heat, add the onion and the white parts of the scallions. Saute until translucent. then add the garlic. Cook for 3 minutes then add the peppers and chilies. Cook for another 2 minutes, until just wilted and add the sake. Reduce by half.

5. Add the ginger. Stir the sauce you made earlier (the corn starch will settle to the bottom) and add it to the pan. Allow to come to a boil and add the duck. Stir to mix everything together then add the lo mein. Mix well incorporating the vegetables and meat with the lo mein. Cook while tossing and stirring until lo mein and duck is heated through.

6. Add the chili oil and stir. Taste and see if you need adjust soy sauce/heat levels. Add the cilantro and the greens of the scallions (reserving some for garnish) mix then and turn off heat.

7. To Cook the eggs, add 3 tbl oil to a small pan and heat on medium high heat. carefully crack the egg into the pan, there will be some splatter, tilt the pan and continuously spoon hot oil over the top of the egg. The white will get puffy and the yolk will cook, it will be done in about a minute. Remove the egg and repeat for the next dish.

8. Divide the lo mein between two bowls. Garnish with sesame seeds, top each plate with an egg then sprinkle radish slices, remaining cilantro, scallion, chilies, and crush the duck skin on top.

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