Fragrant Crispy Duck Breast with Capellini & Stir Fried Vegetables

Grand Prize 1997 Chef Recipe Contest, Chef Neal Cooper

Serving Size {6 Servings}



12 Ounces Soy Sauce

6 Ounces Dry Sherry

6 Ounces Fresh Ginger, chopped

12 Sprigs Scallions, chopped

1/4 Ounce Five-Spice Powder

12- 6 oz ea Maple Leaf Farms Boneless Duck Breast Filets

As Needed Water, Chestnut Flour


12 Ounces Capellini

1 1/2 Quarts Chicken Stock

3/4 Cup Mushroom Soy Sauce

1 Cup Sesame Oil

3 Sprigs Scallions, thinly cut on bias

6 Ounces Sesame Seeds, toasted

Stir Fry:

2 Ounces Peanut Oil

1 Tablespoon Sesame Oil

1 Teaspoon Minced Garlic

1 Teaspoon Minced Ginger

1 Pound Napa Cabbage, sliced

1 1/2 Heads Radicchio, julienne

6 Ounces Carrots, julienne

6 Ounces Bean Sprouts

6 Ounces Snow Peas, sliced

1 Red Pepper, julienne

6 Ounces Oyster Sauce

2 Ounces Dry Sherry

Mustard Marmalade:

1 Cup Orange Marmalade

1 Cup Dijon Mustard

3 Tablespoons Soy Sauce

To Serve:

2 Tablespoons Curry Oil

1 Teaspoon Black Sesame Seeds


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1. Marinade: Combine all marinade ingredients; add duck. Marinate covered in the refrigerator for up to 24 hours.

2. Lightly coat duck breasts with flour. Steam in top of bamboo steamer for approximately 7 minutes or until rare. Allow to dry in refrigerator.

3. At service, fry duck approximately 3 minutes or until medium rare. Slice and serve hot.

4. Capellini: Cook capellini in stock, soy sauce and 3/4 cup sesame oil. Drain and cool/dry on sheet pan. Combine with remaining oil, scallions, and sesame seeds. Serve warm.

5. Stir Fry: Saute garlic and ginger in hot oil; add vegetables. Stir-fry until al dente. Combine oyster sauce and sherry. Add to vegetables; toss. Serve hot.

6. Marmalade: Combine ingredients. Place in ramekins. Serve at room temperature.

7. To Serve: Run a bead of curry oil around inside rim of plate, top with black sesame seeds. Place 6 ounces of vegetables in center of plate; hollow center to make a well. Roll Capellini on pasta fork, stand in center of plate. Surround vegetables with slices of Fragrant Crispy Duck Breast. Serve Mustard Marmalade as a dipping sauce.

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