Cooking time

Duck Thai Fried Noodles (Pad Thai)

  • Preparation : 40 minutes
  • Cooking : 12 minutes
  • Portions : 6
pad thai au canard

Ingredients

  • 3 skinless Brome Lake duck breasts
  • 45 ml (3 tbsp) teriyaki sauce
  • 225 g (½ lb) rice noodles
  • 30 ml (2 tbsp) grapeseed oil
  • 1 medium yellow onion, chopped
  • 1 red pepper, trimmed and cut into thick strips
  • 2 large egg
  • 6 green onions, cut diagonally into 2.5 cm (1 in) slices
  • 500 ml (2 cups) bean sprouts, firmly compacted
  • 60 to 90 ml (4 to 6 tbsp) roasted peanuts, chopped
  • Lime quarters
  • Chili pepper flakes
  • Pad Thai sauce
  • 125 ml (1¼ cup) water
  • 45 ml (3 tbsp) rice vinegar
  • 45 ml (3 tbsp) crunchy peanut butter
  • 30 ml (2 tbsp) cane sugar or granulated sugar
  • 3 garlic cloves, crushed
  • 15 ml (1 tbsp) freshly grated ginger
  • 30 ml (2 tbsp) fish sauce
  • 15 ml (1 tbsp) lime juice

Preparation

  1. Cut the duck breasts into 3-inch thin strips and place in a bowl with the teriyaki sauce. Mix and set aside.

  2. Place the noodles in a large bowl and cover with boiling water. Let soak for about 10 minutes. Noodles should still be al dente. Drain and rinse. Set aside.

  3. In a large wok or high-rimmed frying pan, sauté the onion and red pepper in oil to soften a little.

  4. Push them to the side of the skillet and add the eggs. Cook for about 2 minutes or until set.

  5. Add the Pad Thai sauce, duck mixture and noodles. Cook for 3 to 4 minutes, stirring regularly. The strips of duck breast should still be pink.

  6. Add the green onions and bean sprouts and cook for 1 minute. Remove the pan from the heat and serve immediately.

  7. Garnish each serving with roasted peanuts, lime wedges and chili pepper flakes.

  8. Pad Thai sauce
  9. In a small bowl, mix all ingredients together until the peanut butter is evenly mixed in. Use immediately or cover and keep in the refrigerator.

Recipe developed by Nicolas Vallée, professional chef

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