Duck, Duck, Noodle with Quack, Quack, Cracklins

Duck, Duck, Noodle with Quack, Quack, Cracklins

This recipe is like a 5-star meal! ⁣⁣Our Ambassador and Award-Winning Cook Sherri shows you have to make this meal. It’s easy and delicious with our low-carb fettuccine!⁣⁣

“Duck, Duck, Noodle with Quack Quack Cracklin's is what's for dinner.”
Recipe by Cooking with Love & Passion with Sherri Williams AKA Sherri Williams.

1 boneless duck breast⁣⁣
¼ teaspoon garlic powder⁣⁣
¼ teaspoon ginger powder⁣⁣
¼ teaspoon fennel seeds⁣⁣
Salt and pepper⁣⁣
1 package of Miracle Noodle Organic Fettuccine⁣⁣
1 tablespoon reserved duck fat⁣⁣
1 garlic clove, chopped⁣⁣
1 shallot, sliced⁣⁣
1 chili pepper, chopped⁣⁣
¼ cup dashi stock⁣⁣
4-6 broccoli rabe stalks, blanched⁣⁣
Scallions and duck cracklin’s for garnish⁣⁣

1. Carefully remove duck skin from duck breast. Cut skin into 1-inch pieces.⁣⁣

2. Season duck breast with garlic powder, ginger powder, fennel seeds, salt and pepper and marinate for 15 minutes.⁣⁣
3. Meanwhile, in a nonstick skillet, add ¼ cup of water and duck skin. Cook the duck skin over moderate heat until golden brown and crispy. This will take 15-20 minutes. Remove cracklin’s from pan and drain on paper towels and sprinkle with salt.⁣⁣
4. Drain fat from skillet except 1 tablespoon (reserve the remaining duck fat). Heat skillet over medium heat and brown on both sides or until medium rare, this will take about 4 minutes on both sides. Let breast rest for at least 5 minutes before slicing.⁣⁣
5. Rinse fettuccine for 2 minutes, drain and dry roast fettuccine in skillet. Add duck fat, garlic, shallot, chili pepper and dashi stock. Cook until stock has reduced.⁣⁣
6. Place fettuccine and broccoli rabe on dinner plate, top with duck slices. Garnish with scallions and duck cracklin’s.⁣⁣

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