Bang Bang Bourbon Duck

In Louisville, Kentucky you'll find the only soy sauce microbrewery in the United States. But they don't just make soy sauce. Since it's founding in 2006, Bourbon Barrel Foods has expanded its  line of products to include smoked spices, artisan sugars, gourmet sauces and marinades, grill wood, sorghum, vanilla extract and a Woodford Reserve® branded line. Every one of these products incorporate innovative uses of bourbon barrels that give them a distinct flavor reminiscent of Kentucky bourbon. With a plethora of Bourbon Barrel Foods products in hand, Chef Jeremy has created a beautiful Asian inspired roasted duck and noodle dish that is sure to make you fall in love with Bourbon Barrel Foods.



Duck Breast
2 Tbsp Oil
Bourbon Smoked Chef's Spice Blend
1 tsp Bourbon Smoked Pepper
2 tsp Pure Cane Sorghum
Dash of Bourbon Barrel Worcestershire Sauce
Ramen Noodles or Lo Mein Noodles
1 Cup Kimchi
1/4 Cup Chopped Scallion
1/4 Cup Lump Crab Meat (Optional)
1/2 Cup Kentuckyaki
Bok Choy
Bourbon Smoked Sea Salt
Bourbon Smoked Lemon Pepper
1/4 Cup Bourbon
1/2 Cup Bourbon Cherries
1 tsp Bluegrass Soy Sauce
2 Tbsp Bourbon Smoked Simple Syrup



For the Duck:
Preheat your oven to 450 degrees. Liberally coat duck breast on both sides with Chef's Spice Blend. Heat a skillet over high heat and add a Tablespoon of oil. Place the duck breast skin side down and allow to sear for about 2 minutes. Flip the duck breast and allow the other side to sear for about 1 minute. Flip the duck back onto the skin side and place skillet in the oven for 6 minutes for medium rare. Add an additional 3 minutes per temperature until you reach your desired level of doneness. Cooking times may vary depending upon your oven and size of the duck breast. Allow the Duck breast to rest for a few minutes before slicing.

For the Glaze:
Mix together Bourbon Smoked Pepper, Sorghum,  and Worcestershire Sauce and set aside.

For the Noodle Salad:
Boil ramen noodles or lo mein noodles, drain, and cool. When the noodles have cooled, add kimchi, scallions, lump crab meat (optional), and Kentuckyaki. Place in the fridge and allow to marinate for up to an hour.

For the Bok Choy:
Heat a skillet over medium-high heat, add a Tablespoon of oil, and saute the bok choy. Season with Bourbon Smoked Sea Salt and Bourbon Smoked Lemon Pepper to taste. Deglaze with bourbon. Remove from the heat and set aside.

For the Cherry Sauce:
Mix together Bourbon Cherries, Bluegrass Soy Sauce, Bourbon Smoked Simple Syrup.

To Serve:
Place noodles on a plate and top with sliced duck breast and bok choy. Drizzle the duck breast with the glaze and dollop the cherry sauce around the plate.


To buy Bourbon Barrel Foods products, visit