Citrus Sesame Duck with Snappy Cherry Soba Noodles

Citrus sesame duck with snappy cherry soba noodles

2012 Video Recipe Contest Grand Prize Winner, Merry Graham


  • 1

    24 oz. Maple Leaf Farms Duck Breast Meat or Boneless Duck Breast, skin removed

  • 2

    1- 1/2 Tbsp. Minced Garlic

  • 3

    1 tsp. Salt

  • 4

    3 Tbsp. Peanut Oil, divided

  • 5

    1 Tbsp. Gingerroot, finely grated

  • 6

    8 oz. Buckwheat and Wheat Flour Soba Noodles, or Whole Grain Spaghetti

  • 7

    2 cups Stringless Sugar Snap Peas

  • 8

    1-1/2 Tbsp. Toasted Sesame Oil, divided

  • 9

    2 Tbsp. Cilantro, finely minced

  • 10

    3 Green Onions, chopped

  • 11

    1/2 cup Dried Cherries, roughly chopped

  • 12

    Zest from 1 Orange, finely grated

  • 13

    1/3 cup Unseasoned Rice Wine Vinegar

  • 14

    2 Tbsp. Fresh Lemon Juice

  • 15

    2 Tbsp. Fresh Orange Juice

  • 16

    2 tsp. Lemon Zest

  • 17

    1/4 tsp. Red Pepper Flakes

  • 18

    1/3 cup Hoisin Sauce

  • 19

    1 Tbsp. Honey

  • 20

    2 Tbsp. Toasted Sesame Seeds

  • 21

    1/2 cup Cilantro Leaves


  • 1

    Cut duck meat into bite size pieces. Add garlic, salt, 1 tablespoon peanut oil and gingerroot to duck; mix well. Set aside.

  • 2

    Begin to cook soba noodles in boiling salted water as directed on package. Cook noodles 6-7 minutes. Add snap peas and cook for 1 minute or until snap peas are tender crisp and noodles are al dente.

  • 3

    Drain and rinse noodles with cold water to stop cooking process and toss with 1 tablespoon sesame seed oil and 1 tablespoon peanut oil. Gently stir in finely minced cilantro, green onions, dried cherries and orange zest. Keep warm until ready to serve.

  • 4

    Meanwhile, in a bowl, whisk rice wine vinegar, lemon juice, orange juice, lemon zest, red pepper flakes, hoisin sauce, honey and 1/2 tablespoon sesame seed oil. Set aside.

  • 5

    Heat 1 tablespoon peanut oil in a large frying pan over medium heat. Sauté duck on both sides, stirring frequently for 3-4 minutes.

  • 6

    Add sauce and simmer duck for 10 minutes on low heat. Scoot duck over to one side of pan. Turn heat to high and cook sauce, stirring frequently for 4-5 minutes or until sauce has darkened and begins to thicken.

  • 7

    Once sauce has thickened, stir duck back into sauce and cook 1-2 minutes or until sauce has adhered to the duck. Sprinkle and stir 1-1/2 tablespoons sesame seeds into duck. Taste duck and season with salt, if desired.

  • 8

    Pour duck and sauce over warm noodles. Garnish with cilantro leaves and sprinkle with remaining sesame seeds. If you have any lemon zest left over, sprinkle on top of the finished dish right before serving.