What better way to end the year than with a kick-ass meal of crispy duck and garlicky noodles? Okay, obviously add some champagne for festive purposes, and maybe some noisemakers (because they’re hilarious), but at the end of the day, duck is the way to go.

Crispy Chinese Five-Spice Duck On the Grill

Serves 2

INGREDIENTS:

2 duck breasts

1 teaspoon Chinese 5-spice

½ teaspoon salt

½ teaspoon pepper

1 tablespoon hoisin sauce

2 nests of Asian-style noodles

1 cup chopped baby bok choy

2 cloves garlic, grated

½ teaspoon grated fresh ginger

1 teaspoon sesame oil

½ teaspoon sesame seeds

1 green onion, sliced

INSTRUCTIONS:

Assemble your ingredients. There’s not a ton of them, so this really should be an easy peasy step. At this point, you’re also going to want to put a big ol’ cast iron pan on your grill. Once it’s on there, close the lid, and preheat the grill to medium-high.

Take your breasts out (the duck breasts, in case clarification was needed) and place them on a cutting board. Ensure no creepos get their paws on ‘em. Now, slice the skin in a crosshatch pattern. If you prefer a different pattern (hounds-tooth, paisley, etc.), go ahead.

In a small bowl, mix five-spice, salt, and pepper. Duck-shaped salt and pepper shakers are not required, but they really do improve the flavour. Sprinkle the spice mixture over the duck breasts, flip ‘em over, and sprinkle the rest on the bottom side.

Place the seasoned duck breasts on the preheated pan; reduce heat to medium, close the lid, and cook for 10 minutes, undisturbed. Flip them over, and continue to cook, undisturbed, for another 10 minutes.

Admire the gorgeousness of the duck breasts. Enjoy the sizzle of the fat. This, friends, is a thing of beauty. Brush the hoisin sauce on the crispy skin side of the breasts. Ohhhhh yeah. Now, remove them from the grill, place on a plate, and cover with aluminum foil.

While the duck is getting its beauty rest, boil some water (for the noodles), and then grate up your garlic and ginger. Place the noodles in the boiling water and cook according to package directions. In the last minute of cooking, add the bok choy to the water, and then drain.

Return the noodles and bok choy to the pot, and stir in the sesame oil, garlic, and ginger. Stir, and add salt and pepper, to taste. Slice each breast into beautiful medallions and set aside.

Divide the noodles among two plates, and top with the duck. Sprinkle with sesame seeds and chopped green onions, if desired. Do not let the duck-hunting creep have any duck, no matter how convincing he or she is. Puppy eyes can be especially convincing, but don’t fall for it. You’re stronger than this.