Asian-Scented Duck Breast with Soba Noodles
Tender duck breast rubbed and marinated with Asian spices served with Soba noodles drenched in a savory dressing.
Appetizer, Winner 1999 MLF Recipe Contest, Chef Harry Crane
Ingredients
Rub
-
1 tsp Chinese 5-Spice Powder
-
1 Tbsp Sugar
-
1/2 Tbsp Salt
-
1/2 Tbsp Coarsely Ground Black Pepper
Duck
Marinade
-
1 cup Burgundy Wine
-
1 Tbsp Black Chinese or Balsamic Vinegar
-
1/4 Cup Tamari Soy Sauce
-
1 Each Green Onion, minced
-
1 Clove Garlic, minced
Noodles with Dressing
-
1 Bundle - 4 1/2 oz Soba Noodles
-
1 Tbsp Tamari Soy Sauce
-
1 Tbsp Rice Wine Vinegar
-
1 Tbsp Sesame Oil
-
1 Green Onion, minced
-
1/2 tsp Ginger, minced
-
1/4 tsp Chili Sauce With Garlic
-
1 tsp Peanut Oil
Sauce
-
2 Shallots, small dice
-
Reserved Marinade
-
2 Cups Duck Stock
-
1 Tablespoon Unsalted Butter
Garnish
-
4 Ounces Arugula
-
12 Red Pear or Cherry Tomatoes, halved
Directions
Rub
-
1
Combine first four ingredients; rub into duck. Place covered, in refrigerator for 2 hours.
Marinade
-
1
Combine marinade ingredients; add duck. Marinate, covered, in refrigerator 3 hours or overnight.
-
2
At service, remove duck from marinade; reserve marinade. Dry duck. Over medium heat, sear skin side down until most of the fat is rendered, 6 to 8 minutes; turn and sear other side 3 minutes. Finish cooking in 375°F oven to an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. Remove the skin from the duck; slice each breast across the grain and slightly on the bias to produce long, thin slices. Serve warm.
Soba Noodles & Dressing
-
1
Cook soba noodles in boiling water according to package directions. Drain; rinse with cold water. Combine remaining ingredients; toss with noodles. Set aside.
Sauce
-
1
Sauté shallots in oil until tender. Add reserved marinade; boil until almost dry. Skim surface. Add stock; reduce until sauce coats back of spoon. Strain; whisk in butter. Keep warm.
Plating
-
1
Using a fork, make tight coils of the soba noodles and evenly distribute in the center of six salad plates. Fan duck slices around the noodles to enrobe each coil. Anchor a small bunch of the arugula in each coil with the stem end in the coil. Garnish plate with tomatoes and drizzle sauce over plate.
