Asian-Scented Duck Breast with Soba Noodles

Appetizer, Winner 1999 MLF Recipe Contest, Chef Harry Crane

Serving Size {6 Servings}


Rub & Duck:

1 Teaspoon Chinese 5-Spice Powder

1 Tablespoon Sugar

1/2 Tablespoon Each Salt, Coarsely Ground Black Pepper

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


1 Cup Burgundy Wine

1 Tablespoon Black Chinese or Balsamic Vinegar

1/4 Cup Tamari Soy Sauce

1 Each Green Onion, minced

1 Clove Garlic, minced

Soba Noodles & Dressing:

1 Bundle - 4 1/2 oz Soba Noodles

1 Tablespoon Each Tamari Soy Sauce, Rice Wine Vinegar

1 Tablespoon Sesame Oil

1 Green Onion, minced

1/2 Teaspoon Ginger, minced

1/4 Teaspoon Chili Sauce With Garlic


1 Tablespoon Peanut Oil

2 Each Shallots, small dice

Reserved Marinade

2 Cups Duck Stock

1 Tablespoon Unsalted Butter


4 Ounces Arugula

12 Each Red Pear or Cherry Tomatoes, halved


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Rub and Duck: Combine first four ingredients; rub into duck. Place covered, in refrigerator for 2 hours.

Marinade: Combine marinade ingredients; add duck. Marinate, covered, in refrigerator 3 hours or overnight.

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 and Dressing: Cook soba noodles in boiling water according to package directions. Drain; rinse with cold water. Combine remaining ingredients; toss with noodles. Set aside.

Sauce: 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: 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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