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Peking Duck On Asian Glass Noodles & Seaweed

Photo Peking Duck On Asian Glass Noodles And Seaweed

Toronto's Nota Bene executive chef, David Lee, has shared this easy-to-prepare appetizer recipe. Pre-cooked duck, crunchy fried noodles, and Asian berries topped on crisp seaweed paper make the perfect party hors d'oeuvres. Prepare the ingredients ahead of time for easy holiday entertaining.


Peking duck, pre-cooked*
6 strands of Asian glass noodles*
Canola oil or vegatable oil, enough to fill an inch in a small frying pan
Dried goji berries*
Nori sheets (seaweed sheets)*
Coriander seedlings*
Hoisin sauce*
*Available at Asian supermarkets.


Step 1: Keeping the skin of the duck on, slice duck into 1/2" thick by 1-1/2" long bite-sized pieces. Set aside.

Step 2: Cut the glass noodles into 2" strips. Fry them in hot canola or vegetable oil (completely submerged) in a shallow frying pan for 2 seconds. Remove from oil and set aside.

Step 3: Rehydrate the goji berries in hot water for about 15 minutes. Drain and set aside.

Step 4: Cut the nori sheets into 3" squares, large enough to neatly hold 1 piece of duck. Torch each nori sheet over a blow torch or an open gas flame for 1 second, just until crisp. They should be firm enough for guests to pick up with the noodles and duck topped on each.

Step 5: Place a few fried noodles on each sheet of nori. Top with pieces of duck, goji berries, coriander seedlings and hoisin sauce.


David Lee


Donna Griffith

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