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Chinese Macaroni and Duck

  • Preparation : 15 minutes
  • Cooking : 23 minutes
  • Portions : 4


  • 2 Brome Lake boneless duck breasts
  • 750 ml (3 cups) macaroni
  • Salt and pepper to taste
  • 80 ml (1/3 cup) thick teriyaki sauce
  • 15 ml (1 tbsp) olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 10 ml (2 tsp) garlic, chopped
  • 80 ml (1/3 cup) soy sauce
  • 30 ml (2 tbsp) brown sugar
  • 60 ml (1/4 cup) green onions, chopped


  1. Preheat the oven to 190 °C (375 °F).

  2. In a large pot of salted boiling water, cook the pasta al dente. Drain.

  3. Use a knife to trim any excess fat from around the edges of the breasts. Make incisions in the duck meat in a checkerboard pattern, taking care not to cut into the flesh. Season with salt and pepper.

  4. Preheat a large ovenproof skillet over medium-high heat. Place the duck breasts in the pan, skin side up. Cook for 2 to 3 minutes. Turn the breasts over and continue cooking for 2 minutes.

  5. Turn the duck breasts over again and brush with half of the teriyaki sauce. Transfer the skillet to the oven and bake for 7 to 8 minutes.

  6. Remove duck breasts from the oven and transfer to a cutting board. Cover loosely with a sheet of aluminum foil. Let stand for 5 minutes before slicing.

  7. Meanwhile, in the same pan, heat the oil over medium heat. Sauté the onion, carrots, celery and pepper for 3 to 4 minutes.

  8. Add the garlic to the pan and continue cooking for 1 minute.

  9. Add the soy sauce, brown sugar, remaining teriyaki sauce and macaroni. Heat for 2 to 3 minutes over medium heat, stirring.

  10. Slice the duck breasts.

  11. Divide the macaroni between plates and top each serving with the sliced duck and green onions.

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