Duck Sausage with Soba Noodles

1998 Pasta Winner MLF Recipe Contest, Chef Lawrence D. London

Serving Size {6 Servings}

Ingredients


Asian Broth:


6 Cups Chicken Stock


1/2 Cup Soy Sauce


3 Lemon Grass Stalks, chopped


1/2 Ounce Ginger, minced


1/4 Ounce Garlic, minced


Sausage & Noodles:


2 Ounces Vegetable Oil


4 Ounces Carrots, julienne


4 Ounces Shiitake Mushrooms, sliced


4 Ounces Napa Cabbage, sliced


4 Ounces Bok Choy, chopped


1 Lb 8 Oz Maple Leaf Farms Duck Sausage, grilled, sliced


4 Ounces Pea Pods


4 Ounces Bean Sprouts


2 Ounces Green Onions, julienne


1 Ounce Shallots, minced


3 Ounces Brandy


3 Cups Asian Broth


2 Tablespoons Mint Leaves, rough chop


2 Tablespoons Cilantro, rough chop


As Needed Salt, White Pepper


1 Lb 8 Oz Soba Noodles, blanched, cooled quickly


Garnish:


2 Ounces Chili Oil

Directions

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Asian Broth: Combine all broth ingredients. Over medium-low heat; reduce by one-third.


Sausage & Noodles: Quickly heat carrots, mushrooms, cabbage, bok choy and duck sausage in hot oil. Add pea pods, bean sprouts and green onions; heat. Add shallots; deglaze with brandy. Add Asian broth; heat. Toss in mint and cilantro. Season with salt and pepper.


Reheat noodles in boiling water; drain. Toss with vegetables.


To Serve: Divide mixture among 6 warm pasta bowls. Garnish with chili oil.





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