Duck and Soba Noodle Salad with Basil & Mint Pesto

Created by Maple Leaf Farms Corporate Chef Clark Raines for the 2012 Summer Fancy Food Show


Prep Time {20 min }

Cook Time {0}

Serving Size {8 portions}


4 Maple Leaf Farms Roast Half Ducks*, meat shredded

1 cup Snow Peas, blanched and sliced into 1/2 inch pieces

1 cup Carrots, shredded

1 cup Scallions, chopped

3/4 lb. Soba Noodles, cooked, rinsed and cooled

Basil & Mint Pesto (3/4 cup)

1 Jalapeno Pepper, stem removed (remove seeds for milder version)

1/4 cup Unsalted Peanuts, toasted

2 Garlic Cloves, peeled

1 cup Fresh Basil Leaves (lightly packed)

1/2 cup Fresh Mint Leaves (lightly packed)

3 Tbsp. Sesame Oil

Asian Salad Dressing (1-1/4 cup)

1/2 cup Soy Sauce

4 Tbsp. Sugar

1/2 cup Rice Wine Vinegar

3 Tbsp. Mirin


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Pesto: Place all ingredients in food processor and blend to a paste.

Dressing: Whisk all ingredients together in bowl.

Salad: In large bowl, toss together cooked noodles and pesto. When mixed well, add all remaining ingredients plus 1 cup of the dressing. Toss again and serve.

*Note: Maple Leaf Farms Duck Leg Meat, 1 lb. cooked and shredded, may be substituted for Roast Half Duck.

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