Asian-Scented Duck Breast with Soba Noodles

Asian scented duck breast with soba noodles

Appetizer, Winner 1999 MLF Recipe Contest, Chef Harry Crane

Ingredients

  • 1

    1 Teaspoon Chinese 5-Spice Powder

  • 2

    1 Tablespoon Sugar

  • 3

    1/2 Tablespoon Each Salt, Coarsely Ground Black Pepper

  • 4

    6- 8 oz each Maple Leaf Farms Boneless Duck Breasts, tenderloins removed

  • 5

    1 Cup Burgundy Wine

  • 6

    1 Tablespoon Black Chinese or Balsamic Vinegar

  • 7

    1/4 Cup Tamari Soy Sauce

  • 8

    1 Each Green Onion, minced

  • 9

    1 Clove Garlic, minced

  • 10

    1 Bundle - 4 1/2 oz Soba Noodles

  • 11

    1 Tablespoon Each Tamari Soy Sauce, Rice Wine Vinegar

  • 12

    1 Tablespoon Sesame Oil

  • 13

    1 Green Onion, minced

  • 14

    1/2 Teaspoon Ginger, minced

  • 15

    1/4 Teaspoon Chili Sauce With Garlic

  • 16

    1 Tablespoon Peanut Oil

  • 17

    2 Each Shallots, small dice

  • 18

    Reserved Marinade

  • 19

    2 Cups Duck Stock

  • 20

    1 Tablespoon Unsalted Butter

  • 21

    4 Ounces Arugula

  • 22

    12 Each Red Pear or Cherry Tomatoes, halved

Directions

Rub & Duck:

  • 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

    Saute 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.

To Serve:

  • 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.

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