Emeril's Duck Chow Mein

1. 1

   Season the duck breasts with Hawaiian salt and pepper.

2. 2

   Score the fat of the skin in a criss-cross pattern.

3. 3

   Heat a large saute pan over high heat.

4. 4

   Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered.

5. 5

   Turn over and cook until the meat is medium rare.

6. 6

   Remove the duck from the pan.

7. 7

   Reserve 3 tablespoons of the duck fat.

8. 8

   Bring a large pot of salted water to a boil.

9. 9

   Add the noodles and cook until just al dente.

10. 10

    Drain and rinse under cold running water.

11. 11

    Drain well.

12. 12

    Heat a wok over high heat.

13. 13

    When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok.

14. 14

    Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds.

15. 15

    Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes.

16. 16

    Deglaze the pan with the coffee and add the soy sauce and oyster sauce.

17. 17

    Add the noodles and macadamia nuts and toss well.

18. 18

    Place the noodles in a large platter or bowl.

19. 19

    Slice the duck breasts on the bias into thin slices.

20. 20

    Fan the duck over the noodles.

* Per serving · 4 servings · Values may vary.