Mango "Peking Duck" Breast with Garlic Noodles and Baby Bok Choy
Chef Craig Petrella of Norman’s at The Sunset Millenium – Los Angeles, CA
Adapted by

Yield: 2-4 Servings

Mango “Peeking Duck” Breast by Chef Craig Petrella of Norman’s on Starchefs.comIngredients:

    Duck Breast:
  • 1 pack of duck breast, quartered and scored
  • 1 Tablespoon five-spice powder
  • 1 Tablespoon sugar
  • Salt and freshly ground black pepper, to taste
  • 3 cups fresh mango purée
  • 2 cups chicken stock
  • 3 Tablespoons clover honey
  • 3 Tablespoons dark soy sauce
  • 2 Tablespoons ginger, minced
  • ¼ cup rice wine vinegar

    Garlic Noodles:
  • 4 cups flour
  • ¼ cup garlic, roasted
  • ¼ cup cilantro, chopped
  • 1 egg
  • 1½ cups water
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper, to taste

    Bok Choy:
  • 4 baby bok choy
  • Salted boiling water
  • Ice bath

    Yuzu Vinaigrette:
  • ¼ cup yuzu juice
  • 1 cup Grapeseed oil
  • 1 Tablespoon mint, chopped
  • 1 teaspoon shallots, chopped

  • ½ pound young celery
  • ¼ pound yellow pea shoots
  • 1 cup unsalted peanuts, roasted and chopped

For Duck Breast:
Season the duck breast with five-spice powder, sugar, salt and black pepper. Refrigerate it on a wire rack for two days. Reduce the mango purée to 1½ cups. Add the chicken stock and reduce half way. Then add honey, soy sauce, ginger, and rice wine vinegar. Brush off most of the seasoning from the duck and sear the breast skin-side down. Turn it over and brush the skin with the glaze; inject the glaze under the skin as well if desired before searing. Sear the breast for 3-5 minutes, skin-side down first. Flip it over and sear it for another 3 minutes. Place it in the oven for 3 more minutes and allow it to rest on a wire rack for 2 minutes. It should be medium rare.

For Garlic Noodles:
Combine the flour, roasted garlic, and chopped cilantro; then slowly add the egg. Next, add the water, soy sauce, and sesame oil. Season with salt and pepper. Wrap up the dough in plastic wrap and refrigerate until use.

For the Bok Choy:
Blanch the bok choy in salted water until tender. Put the vegetable in an ice bath. Drain it and rest it on a paper towel. Reserve the bok choy for later use.

For Yuzu Vinaigrette:
Make a yuzu vinaigrette by combining the yuzu juice, oil, mint, and shallots.

To Assemble and Serve:
Twirl the pasta on a fork and slide it off onto the center of a plate. Thinly slice the duck, and place it on the noodles, using some of the extra glaze on top of it and around the plate. Place the bok choy next to the noodles. Dress the celery and pea shoots with the vinaigrette. Lastly, sprinkle the crushed peanuts on the mango glaze.

Wine Pairing:
Heron Lake "Miss Olivia Brion Cuvée" Pinot Noir, Wild Horse, Valley-Napa, 2003

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   Published: June 2006