Gluten-Free Duck Noodles

Elevate your weeknight dinners with this mouthwatering Gluten-Free Duck Noodles recipe, a perfect fusion of bold flavors and wholesome ingredients. Tender duck breast, pan-seared to golden perfection, takes center stage in this dish, paired with silky gluten-free rice noodles and a medley of vibrant vegetables like red bell pepper and carrot. The rich, umami-packed sauce, made from gluten-free soy and hoisin sauces, sesame oil, and aromatic ginger and garlic, ties it all together for a satisfying Asian-inspired delight. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, this quick and easy 45-minute recipe is ideal for gluten-free eaters craving restaurant-quality flavor at home. Perfect for impressing guests or upgrading your noodle game, this dish is as healthy as it is indulgent.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 200 grams Gluten-free rice noodles
• 3 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Hoisin sauce (gluten-free)
• 1 tablespoon Sesame oil
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 stalks Spring onions
• 1 medium Red bell pepper
• 1 medium Carrot
• 0.25 cup Cilantro
• 1 piece Lime
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt

Directions

Step 1

Start by preparing the duck breast. Score the skin of the duck in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

Step 2

Heat a frying pan over medium-high heat. Place the duck skin-side down in the pan and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for an additional 4 minutes. Remove from the pan and let it rest.

Step 3

While the duck is cooking, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 4

In a small bowl, mix together the gluten-free soy sauce, gluten-free hoisin sauce, sesame oil, minced ginger, and minced garlic to make the sauce. Set aside.

Step 5

Slice the red bell pepper and carrot into thin strips. Chop the spring onions into small rounds and roughly chop the cilantro.

Step 6

In the same frying pan used for the duck, remove excess fat leaving about a tablespoon in the pan. Add the sliced red bell pepper and carrot. Sauté for about 3-4 minutes until slightly softened.

Step 7

Add the spring onions and pour the prepared sauce into the pan, stirring to combine everything.

Step 8

Slice the cooked duck breast into thin slices and add back into the pan, mixing with the vegetables and sauce briefly.

Step 9

Add the cooked rice noodles to the pan and gently toss to coat the noodles with the sauce and combine all ingredients.

Step 10

Serve the gluten-free duck noodles warm, garnished with chopped cilantro and a squeeze of lime juice.

Nutrition Facts

Serving size	986.1 grams (986.1g)

Amount per serving	% Daily Value*
Calories	2066

Total Fat 129.80g	166%
Saturated Fat 41.00g	205%
Polyunsaturated Fat 5.90g
Cholesterol 336mg	112%
Sodium 5076mg	221%
Total Carbohydrate 130.40g	47%
Dietary Fiber 10.40g	37%
Total Sugars 20.50g
Protein 96.70g	193%

Vitamin D 0IU	0%
Calcium 168mg	13%
Iron 27mg	148%
Potassium 1894mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 18.6%

Carbs: 25.1%