Seared Duck Breast Lo Mein

Duck and noodles have long been partners in Cantonese kitchens, usually with roast duck from the shop window. Searing a duck breast at home is far easier and gives you a bonus: a few tablespoons of rendered fat to stir-fry the noodles in. Start the breast in a cold pan so the fat melts slowly and the skin crisps without the meat overcooking. Pull it at medium-rare, rest it while you toss the noodles, and slice on a sharp diagonal right before serving.