Over the years, there has been much debate in Gourmandistan over which Chinese food travels best. While it was never one of Michelle’s favorites because sameness, Steve usually asserted that lo mein was a reliable take-out choice. He felt the combination of noodles, sauce and assorted other things (mainly pork, in Steve’s preference) was always about the same quality at home as it was in the restaurant. However, this homemade version with duck may very well end the argument, as Steve agrees it kicks the ass of any Chinese take-out lo mein he’s ever had.
Michelle thought that duck might give a richer, meatier flavor than Steve’s takeout preference, pork. (Plus, we had duck and no pork.) She followed the directions from Eileen Yin-Fei Lo’s Mastering the Art of Chinese Cooking to roast some duck breast, something we often do for dim sum fillings and such. It was a fine substitute for the called-for char siu. She vamped a bit more off of Diana Kuan’s roast pork lo mein recipe from The Chinese Takeout Cookbook. Some chives and pea shoots completed what indeed was a big step above what we can get in a waxed container from some local Chinese place.
The dish was so good we’re probably going to buy Kuan’s book and see what other takeout treats Gourmandistan can make at home. Even better, the next time we do the duck lo mein, Steve will home-make the egg noodles as well.
(duck adapted from Eileen Yin-Fei Lo’s Mastering the Art of Chinese Cooking/lo mein adapted from Diana Kuan’s The Chinese Takeout Cookbook) Baked Duck Breasts: Mix together all ingredients except duck in a pan large enough to hold duck breasts. Score duck fat, if desired. (If breasts are small and not too fatty, you can skip this step.) Marinate the breasts for a couple of hours, turning occasionally. Place breasts, meat side up, in a foil-lined roasting pan. Bake for 10 minutes in a 450° F oven. Raise heat to 550° F, turn meat over, and bake for 10 minutes more. Remove from oven. Let cool. Lo Mein: Combine soy sauce, oyster sauce, sherry and honey in a small bowl. Set aside. Cook noodles according to package directions. Drain. Place in a bowl and toss with a generous amount of sesame oil. Heat a skillet over high heat. Add some peanut or vegetable oil and swirl to coat the bottom. Add mushroom slices and sauté, tossing, until nicely browned. Remove mushrooms and set aside. Add a little more oil, then scallions and stir-fry until aromatic and just starting to color. Add the garlic and ginger and some red pepper flakes, cooking just until garlic is done but not browned. Add the noodles and duck. Pour in the sauce mixture and toss with tongs until well mixed and warmed. Add pea shoots and chives and toss again.DUCK AND SHIITAKE LO MEIN
Gourmandistan 
I can imagine the delicious ducky richness of this noodle dish. We’re big fans of Asian food, no matter the country of origin. I’ll be trying this one out for sure….
Us too! I used to be snotty about Americanized Chinese dishes. But no longer.
Sounds great and I absolutely love duck 🙂
So do I. Second only to pork. 🙂
I live in the duck region of France, so am always looking for different ways to cook it. Will be trying this as I miss Asian food here. No takeout within an hours drive.
Indeed you do. Surely there’s a Vietnamese place somewhere???
That duck looks perfectly cooked! Nice to top them on any noodles
It’s an incredibly foolproof way to cook it. Thanks, Raymund.
That looks so hearty and delicious! I’m not a huge fan of Chinese food but if I could get this home-delivered direct from your kitchen, I’d been on the phone to you in a flash!
Thanks, Angelica! Though I assumed that love of Asian foods was de rigueur in your neck of the woods. 😉
Ok, this looks seriously good! On the must-do list for sure 🙂
Thanks!
I was just thinking of something like this. Thanks for the inspiration 🙂
We’ve made it twice in the last week or so. 🙂
Oh wow… I don’t cook with duck as much as I should, and this has totally inspired me… thanks!!
We always try to keep legs and breasts in the freezer. They’re like our go-to “oh my god there’s nothing to eat in the house” meats!
Looks great! I would love to try! 🙂
Do!
YES!!
I’ve always thought that the quality of a Chinese take-out is proportional to the proximity of the restaurant: the close the place, the better the food. Even so, if I had a recipe like this one in my repertoire, I’d forget all about take-out. This is one heckuva dish!
Thanks, John! My FAVORITE Chinese place is opening an outpost near my office (which otherwise is sort of a food desert). I check the status of the construction just about every day. 🙂
With the appreciation of food that you and Steve display in every post, this place must be fantastic. Good for you!
I may never cook again!
This sounds and looks amazing! Thank you for sharing!!!
You’re so welcome!
Gorgeous! I love Chinese food, and duck, but now I’m scratching my head because you made me realise I’ve never made duck at Asian style in anyway. Only French ways. Thanks for the inspiration! xx
Just thought I’d drop you a line to say I have ordered duck for my grocery delivery this week and I am so excited to make this. On a recent trip to Armagnac, they did nothing but extol the virtues of duck and duck fat. Everyone. From armagnac producers to doctors.