Miso Sake Glazed Duck Breast with Soba Noodle Salad

Winner 1997 Chef Recipe Contest, Chef Christopher Dutka


Serving Size {6 Servings}



1/4 Cup Soy Sauce

1/4 Cup Hoisin Sauce

1/4 Cup Rice Vinegar

1/4 Cup Sesame Oil

1/4 Cup Water

1 Bunch Scallions, sliced

2 Garlic Cloves, crushed

2 Ounces Ginger, grated

6- 6 oz Each Maple Leaf Farms Boneless Duck Breast, trimmed, skin scored

Soba Noodle Salad:

8 Ounces Japanese Soba Noodles

2 Ounces Sesame Oil

1 Ounce Olive Oil

1/4 Cup Rice Vinegar

3 Tablespoons Oyster Sauce

3 Tablespoons Soy Sauce

2 Tablespoons Hoisin Sauce

Miso Sake Glaze:

12 Ounces Mirin

1/4 Cup Sugar

2 Ounces Ginger, rough cut

2 Stalks Lemongrass, crushed

1/4 Cup White Miso

3 Tablespoons Soy Sauce


As Needed Hot Chili Sauce

As Needed Scallions, bias cut

As Needed Black Sesame Seeds

As Needed Mesclun Greens

As Needed Japanese Rice Sticks, fried

As Needed Chives


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Combine marinade ingredients; add duck. Marinate covered in the refrigerator for a minimum of 12 hours.

Remove duck from marinade; cook skin side down until golden brown. Turn over and finish cooking in a 450°F oven for about 5 minutes or until desired doneness has been reached.

Salad: Cook soba noodles; rinse in cold water. Combine rest of noodle salad ingredients; add duck. Chill.

Glaze: In saucepan, combine mirin, sugar, ginger and lemongrass. Over medium- high heat, reduce by one-half or until mixture has a syrup consistency; strain into another pan. Whisk in miso and soy sauce until dissolved.

Garnish: Place a small bed of greens on each plate. Top with noodle salad and thinly sliced duck. Drizzle duck with Miso Sake Glaze. Garnish with rice sticks and chives. Garnish each plate with sauce, scallions and sesame seeds.

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