I was ecstatic when i saw fresh duck breast in the grocery store yesterday! It has been so hard looking for it and I was not keen in buying a whole duck for just the 2 of us. Moreover, the brest is the most yummy part of the duck in my opinion! I was eager to try cooking the duck for the first time and i am extremely pleased with it! It it moist, juicy and very flavourful! I would prefer it more pink but i was afraid that Ben would be reluctant to try. Nevertheless, it was still very juicy and moist! I am extremely happy that i can cook our own fresh duck breast, it has got to be one of my favourite proteins!
I also got some alkaline water yesterday and i made my own yellow noodle for the first time. Yellow noodles has got to be one of the most popular noodles with Singaporeans. However, like i mentioned before, the strong smell and oiliness really puts me off. The noodles i made turned out bouncy, QQ, with a perfect texture and smells clean and fresh and definitely not oily at all. This has opened up so many opportunities for me as i can use the same noodles for mee goreng, mee rebus, hokkien mee, bak chor mee, and the list goes on! 🙂
- 2 Medium sized duck breast
- Salt and Pepper
For the Yellow Noodles:
- 400g bread flour
- 150ml liquid: 2 eggs beaten + some water
- about 3/4 tsp salt
- Drizzle of olive oil
- 3/4 tsp of alkaline water
For bigger portions:
3-4 serves: 400g flour + 150ml liquid (2 beaten eggs + some water)
5-6 serves: 500g flour + 200ml liquid (3 large beaten eggs + some water) Alkaline water may be inreased to 1tsp.
Click for recipe of the sauce: Noodle Sauce Recipe
- Pat dry duck and season both sides with generous amount of salt and black pepper.
- Place duck skin side down in a cold, dry pan. Place over medium heat to render out the duck fat.
- When the skin side is golden, flip over and sear the other side until golden.
- Transfer duck to a hot, heated tray lined with aluminum foil.
- Bake in a preheated oven at 200deg for 6-8minutes depending on desired doneness.
- For the noodles, Place flour in noodle maker and turn it on. Slowly add in liquid ingredients. (Salt and oil is added with the liquid)
- When noodles are done, cook in boiling water for about 3 minutes until al dente (i used thin noodles).
- Serve with some blanched baby bak choy and garnishes.