Asian-Scented Duck Breast with Soba Noodles
Appetizer, Winner 1999 MLF Recipe Contest, Chef Harry Crane
Ingredients
Rub & Duck:
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1
1 Teaspoon Chinese 5-Spice Powder
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2
1 Tablespoon Sugar
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3
1/2 Tablespoon Each Salt, Coarsely Ground Black Pepper
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4
6- 8 oz each Maple Leaf Farms Boneless Duck Breasts, tenderloins removed
Marinade:
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1
1 Cup Burgundy Wine
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2
1 Tablespoon Black Chinese or Balsamic Vinegar
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3
1/4 Cup Tamari Soy Sauce
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4
1 Each Green Onion, minced
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5
1 Clove Garlic, minced
Soba Noodles & Dressing:
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1
1 Bundle - 4 1/2 oz Soba Noodles
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2
1 Tablespoon Each Tamari Soy Sauce, Rice Wine Vinegar
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3
1 Tablespoon Sesame Oil
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4
1 Green Onion, minced
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5
1/2 Teaspoon Ginger, minced
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6
1/4 Teaspoon Chili Sauce With Garlic
Sauce:
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1
1 Tablespoon Peanut Oil
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2
2 Each Shallots, small dice
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3
Reserved Marinade
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4
2 Cups Duck Stock
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5
1 Tablespoon Unsalted Butter
Garnish:
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1
4 Ounces Arugula
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2
12 Each Red Pear or Cherry Tomatoes, halved
Directions
Rub & Duck:
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1
Combine first four ingredients; rub into duck. Place covered, in refrigerator for 2 hours.
Marinade:
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1
Combine marinade ingredients; add duck. Marinate, covered, in refrigerator 3 hours or overnight.
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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:
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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:
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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:
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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.