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

Ratings

Prep Time {20 min }

Cook Time {0}

Serving Size {8 portions}

Ingredients


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

Directions

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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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