Monday, December 16, 2013

Duck Breast & Shirataki Noodles

Lean protein and tofu noodles.  It's how I like to eat these days.  Duck breast is among my favorite proteins, rich in flavor and low in calories.  I use fish sauce to marinate because of its salt and sugar content, the essentials in brining, which helps with the osmosis effect of adding flavor while keeping it moist.  Then the tofu noodles are filling yet low in calories while adding great nutrients to this dish.
I love Maple Leaf Farms duck breast the most.  I score the fat side gently so that I don't cut through the meat, then I brown it on each side.  The flavor is quite intense.


  • 2 duck breasts from Maple Leaf Farms
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp turbinado sugar
  • juice of half a lime
  • 1 package of fettucine shirataki noodles
  1. Marinate the duck breasts in the next 5 ingredients.
  2. Store overnight in the fridge.
  3. Remove 20 minutes before preparing
  4. Heat a pan until hot - about 4 minutes.
  5. Add the duck breasts, skin side down.  Cook about 5 minutes, until browned.
  6. Flip and cook about another 3 minutes.
  7. Finish in a 400 degree oven about 15 minutes.  Let rest 10 minutes before slicing.
  8. Serve with shirataki noodles, dash of fish sauce, squeeze of lime, and fresh cilantro.

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