Duck and Soba Noodle Salad with Basil & Mint Pesto

Created by Maple Leaf Farms Corporate Chef Clark Raines for the 2012 Summer Fancy Food Show


Prep Time {20 min }

Cook Time {0}

Serving Size {8 portions}


Basil & Mint Pesto: (3/4 cup)
1 Jalapeno Pepper, stem removed (remove seeds for milder version)
1/4 cup Unsalted Peanuts, toasted
2 Garlic Cloves, peeled
1 cup Fresh Basil Leaves (lightly packed)
1/2 cup Fresh Mint Leaves (lightly packed)
3 Tbsp. Sesame Oil

Asian Salad Dressing: (1-1/4 cup)
1/2 cup Soy Sauce
4 Tbsp. Sugar
1/2 cup Rice Wine Vinegar
3 Tbsp. Mirin

4 Maple Leaf Farms Roast Half Ducks*, meat shredded
1 cup Snow Peas, blanched and sliced into 1/2 inch pieces
1 cup Carrots, shredded
1 cup Scallions, chopped
3/4 lb. Soba Noodles, cooked, rinsed and cooled


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Pesto: Place all ingredients in food processor and blend to a paste.

Dressing: Whisk all ingredients together in bowl.

Salad: In large bowl, toss together cooked noodles and pesto. When mixed well, add all remaining ingredients plus 1 cup of the dressing. Toss again and serve.

*Note: Maple Leaf Farms Duck Leg Meat, 1 lb. cooked and shredded, may be substituted for Roast Half Duck.

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