Savory, smoky, and full of bold flavor, Grilled Duck Noodle is a street-food-inspired dish that brings together tender slices of grilled duck breast with perfectly cooked noodles, fresh herbs, and a rich, aromatic broth or sauce. Infused with garlic, ginger, soy sauce, and a touch of sesame, this dish delivers the perfect balance of sweet, salty, and umami flavors—ideal for both casual meals and special dinners.
Ingredient
For the Grilled Duck:
| Duck Breast Fillets | 2 (about 8-10 oz / 225-280g each) |
|---|---|
| Kosher Salt | 1 teaspoon |
| Freshly Ground Black Pepper | ½ teaspoon |
For the Noodles & Vegetables & Herbs
| Rice Vermicelli or Thin Egg Noodles | 6 oz (170g) |
|---|---|
| Cucumber | 1, medium |
| Carrots | 2, medium |
| Red Bell Pepper | 1, medium |
| Mixed Greens or Butter Lettuce | 4 cups |
| Fresh Cilantro | ½ cup, chopped |
| Fresh Mint Leaves | ¼ cup, chopped |
| Green Onions (Scallions) | 3-4, thinly sliced |
For the Sesame-Soy Dressing:
| Soy Sauce | ¼ cup (60 ml) |
|---|---|
| Rice Vinegar | 3 tablespoons |
| Honey or Maple Syrup | 1-2 tablespoons |
| Toasted Sesame Oil | 1 tablespoon |
| Fresh Ginger, grated | 1 teaspoon |
| Garlic Clove, minced | 1 |
| Chili Garlic Sauce (optional) | ½ teaspoon |
Cooking Steps
Step 1: Grill the Duck Breast
- Pat the duck breasts very dry with paper towels, especially the skin side.
- Place the duck breast skin-side up on a cutting board. Using a very sharp knife, score the skin in a crosshatch (diamond) pattern. Be careful to cut only through the skin and fat, without cutting into the meat.
- Season both sides of the duck breast with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Preheat your grill to medium-high heat (around 200-230°C / 400-450°F). For best results, use a two-zone setup if possible (one side hot, one side medium/off).
- Place the duck breasts skin-side down on the grill grates over medium or medium-low heat (if using two-zone). Cook for 8-12 minutes, allowing the fat to slowly render out and the skin to become deeply golden brown and crispy. Spoon off excess rendered fat if it pools too much (save it!). If flames flare up, move duck to a cooler spot temporarily.
- Flip the duck breasts meat-side down. Cook for another 3-7 minutes, moving to the cooler side of the grill if needed to avoid burning.
The duck is done when an instant-read meat thermometer inserted into the thickest part of the breast reaches:
- Medium-Rare: 57-60°C (135-140°F)
- Medium: 63-66°C (145-150°F)
- Duck is best served medium-rare to medium for optimal tenderness and flavor.
Step 2: Cook the Noodles
- While the duck is grilling and resting, cook the rice vermicelli or egg noodles according to package directions.
- Once cooked, drain the noodles. If using rice vermicelli, rinse them under cold water to prevent sticking, then drain well again. Set aside.
Step 3: Prepare Vegetables and Dressing
- Prepare all the vegetables and fresh herbs as listed: julienne cucumber and carrots, thinly slice bell pepper and green onions, chop cilantro and mint.
- In a medium bowl, whisk together all the ingredients for the Sesame-Soy Dressing: ¼ cup soy sauce, 3 tablespoons rice vinegar, 1-2 tablespoons honey (or maple syrup), 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and optional ½ teaspoon chili garlic sauce. Taste and adjust seasonings (more sweet, tangy, or spicy) as desired.
Step 4: Assemble the Noodle Bowls
- After resting, slice the grilled duck breast against the grain into ½-inch thick slices.
- Divide the mixed greens or butter lettuce among two large serving bowls.
- Add a generous portion of the cooked and drained noodles to each bowl.
- Artfully arrange the sliced grilled duck, julienned cucumber and carrots, and sliced red bell pepper over the noodles and greens.
- Scatter the fresh cilantro, mint, and green onions over the bowls.
- Drizzle generously with the Sesame-Soy Dressing.
- Garnish with toasted sesame seeds and crushed peanuts if desired.
Extra Tips for Perfect Noodle Bowls
- Crispy Duck Skin: The initial slow cook skin-side down on the grill is key. Don't rush this step.
- Don't Overcook Duck: Use a meat thermometer to ensure the duck is cooked to your preferred doneness without drying out.
- Fresh Herbs are Essential: They bring a vibrant freshness that truly elevates the noodle bowl.
- Customizable Veggies: Feel free to add other quick-cooking vegetables like blanched edamame, shredded cabbage, or bean sprouts.
- Make Ahead: The dressing can be made a day or two in advance. Vegetables can be prepped. Grill the duck fresh for best results.
Nutritional Value
(per serving, based on 2 servings of 10oz duck breast with noodles, vegetables, and dressing)
| Calories | 800-1000 kcal |
|---|---|
| Protein | 40-50 grams |
| Fat | 45-65 grams |
| Carbohydrates | 40-60 grams |
| Fiber | 6-10 grams |
Benefits
- ✅ High in Lean Protein: Duck breast is rich in nutrients and provides long-lasting energy.
- ✅ Comforting & Satisfying: A warm, hearty dish that’s perfect for lunch or dinner.
- ✅ Bold, Aromatic Flavors: Combines savory sauces, spices, and grilled meat for depth and complexity.
- ✅ Flexible & Customizable: Easily adapted with different noodles, vegetables, or spice levels.
- ✅ Balanced Meal in One Bowl: Includes protein, carbs, and greens for a well-rounded dish.
With its tender grilled duck, slurp-worthy noodles, and rich, savory flavors, Grilled Duck Noodle is a must-try for anyone who loves bold, comforting meals with a gourmet twist. Whether you're craving a quick noodle bowl or looking to impress with an elevated Asian-inspired dinner, this recipe delivers on every level.
Explore more duck noodle recipes, grilled meat dishes, and Asian comfort food on our site. Try this Grilled Duck Noodle today and experience the perfect fusion of taste, texture, and satisfaction.