Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, January 8, 2014

Thai Duck with Rice Noodles

Fast, light, nutritious, and delicious—that’s stir-fry with lean, cooked duck meat, fresh vegetables, warm rice noodles, and a sweet-and-sour sauce with just a hint of spice. Of course, we don’t always have cooked duck meat handy in the fridge (mine was from leftover Roast Duck with Apricot-Maple Glaze), so use cooked chicken or turkey as a substitute—still light and flavorful.

Note: If you can’t find super-thin rice noodles (typically twisted or knotted together in the box), use slightly thicker rice noodle sticks. Increase the amount to 4 ounces and the “steeping” time to 10 minutes.
Thin Rice Noodles
Serves 4


For the Sauce
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp sugar
  • 1 tbsp chile garlic sauce
For the Duck and Noodles
  • 3 oz thin rice noodles
  • 1 tbsp peanut oil
  • 4 red Thai chiles, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 small red bell pepper, cut into small squares
  • 1/2 small yellow bell pepper, cut into small squares
  • 1 stalk baby bok choy, chopped (leaves included)
  • 2/3 lb shredded, cooked duck meat
  • 2 cups baby spinach
Stir-Fry Vegetables and Garlic 
Chopped Ingredients 
Shredded Duck Meat

For the Sauce
  1. Place all ingredients in a bowl and whisk well to combine. 
Stir-Fry Sauce
For the Duck and Noodles
  1. Fill a medium pot about halfway with water and bring to a boil. Stir in the noodles. Remove from the heat and let stand 5 minutes, stirring a few times. Drain.
Cooked Rice Noodles
  1. Heat a wok over medium-high heat and add the peanut oil. Add the Thai chiles, garlic, and scallions. Stir-fry 30 seconds.
  2. Add the red and yellow bell pepper and bok choy. Stir-fry 3 minutes.
  3. Add the duck meat, drained noodles, spinach, and sauce, tossing to combine. Reduce heat to medium and cook until hot throughout, 3 minutes.
Chiles, Garlic, and Scallion 
Bell Pepper and Bok Choy Added 
Duck Added
Noodles, Spinach, and Sauce Added
Cooked Stir-Fry
Divide among 4 shallow bowls and serve.

Thai Duck with Rice Noodles

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