The Missus had been missing the roast duck from Noble Chef as the place closed completely in March. Everytime we'd drive past She'd look out the window and wistfully whisper "roast duck".....really. I had to remind Her that even if they reopened, it would only be for takeout and as I mentioned in my previous post on Noble Chef, the food at dinner when eating in was definitely superior to takeout or lunch. But we'd come to the point that She'd take whatever She could get from Noble Chef. Then, as I mentioned in my Golden City post, we were driving by on June 1st and saw the open sign lit up.....oh the joy on the Missus's face.....I made a U-turn and dropped by, just to confirm that they were open....just for takeout, just from 11am to 7pm at first.
The next day I called in an order....our days of stalking Noble Chef were over.
I ordered the Soy Sauce Chow Mien, Steamed Pork with Salted Fish, and of course, a half roasted duck.
The noodles were a bit on the hard and chewy side...…..I've had better from there.
The Missus actually enjoys taking most of the Steamed Pork with Salted Fish home and heating it up the next day to put over Stir-fried veggies. I stir fried some ong choi on the Big Kahuna.
This definitely not as tender or juicy as what we get when eating in - here's a photo of what it looks like during dinner.
It was however, much more pungent....they didn't skimp on the salted fish. And when heated, enough liquid was extruded and lent some additional flavor to the simple stir-fried greens.
And last, but not least, the duck.
The wonderful earth-gamy flavor and nice anise tones were there, the meat moist, with just the right amount of chew......the skin though.....in comparison to eating in.
So, I went and used a hack that I haven't gone to in years....since we lived in the SGV as a matter of fact. I busted out the toaster oven and first used the back setting and finished with the "broil". I then brushed the jus (we always request extra) over before serving. The Missus was pleased.
So, of course I ended placing another order later in the week....then again last week. This time I ordered the Salt and Pepper Pork Chop....which I knew wouldn't travel very well.
But I again used the toaster oven to heat and crisp; though to a lesser effect than the duck. Still......I realized how much I had missed this dish.
And this time a whole duck.
Here's what it looks like coming out of the toaster oven....I'm sure you could use a broiler to get the same effect.
Just brush with the sauce and you're good to go.
And then of course; all the overly fatty, bony, skinless pieces, along with the leftover sauce and rendered fat is the base for the Missus's favorite fried rice.
The Missus is glad that Noble Chef has reopened, as I'm sure quite a few people are. On my most recent visit; there were at least seven or eight take0ut orders lined up on the table.
As for eat in; the gentleman working said they aren't quite sure when they'll be ready for that. And to be honest; I don't think we're quite ready for that either.
The Noble Chef
6159 Balboa Avenue
San Diego, CA 92111
Does noble chef make their own duck or do they source it from somewhere? Looks great! Cheers!
Posted by: RedDevil | Monday, 15 June 2020 at 08:59 PM
glad the missus got her roast duck fix:)
Posted by: kat | Monday, 15 June 2020 at 10:55 PM
They make their own roast duck RD.
Whew...me too Kat! ;o)
Posted by: Kirk | Tuesday, 16 June 2020 at 06:03 AM
Wow, the steamed pork and salted fish brings back comfort food memories! I'll bet they "drained" the liquid before placing it in the to-go container.
Posted by: Sandy | Tuesday, 16 June 2020 at 11:40 AM
Perhaps you're right Sandy.....which would be a bummer, since it's one of the Missus's favorites at Noble Chef. Hope all is well!
Posted by: Kirk | Tuesday, 16 June 2020 at 12:58 PM
Mmm... I picked up a whole duck last week. :-)
Posted by: Soo | Tuesday, 16 June 2020 at 01:59 PM
The Missus is happy to see that Noble Chef is back Soo.
Posted by: Kirk | Tuesday, 16 June 2020 at 02:07 PM
Wonder how the duck would turn out crisped up in an air fryer?
Posted by: Junichi | Tuesday, 16 June 2020 at 02:54 PM
I think it might turn out quite well Junichi! You just have to make sure it doesn't dry out and baste with the jus at the end. Let me know how it turns out if you try it!
Posted by: Kirk | Tuesday, 16 June 2020 at 02:59 PM