Red Curry Duck Noodle Bowl with Egg Noodles and Bok Choy

Preheat oven to 400°F (200°C). Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Heat a large oven-safe skillet over medium heat. Place the duck breast skin-side down in the skillet and cook for 8-10 minutes, until the skin is crispy and golden brown. Pour off excess fat.

Flip the duck breast and cook for another 3-5 minutes for medium-rare, or longer to your desired doneness. Transfer the skillet to the oven and cook for an additional 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 10 minutes before slicing thinly.

While the duck is cooking, cook the egg noodles according to package directions. Drain and set aside.

In a wok or large skillet, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

Pour in the coconut milk and bring to a simmer. Add the fish sauce and palm sugar. Stir until the sugar is dissolved.

Add the sliced red bell pepper to the curry sauce and simmer for 5 minutes, or until softened.

Add the bok choy to the curry sauce and cook for 2-3 minutes, until slightly wilted.

Divide the egg noodles among bowls. Top with the red curry sauce and bok choy.

Arrange sliced duck breast over the noodles and curry.

Garnish with fresh cilantro and lime wedges. Serve immediately.