Duck Teriyaki with Soba Noodle Salad
Ginger, garlic, and soy may seem like strong flavorings, but the abiding essence of the meal comes through with honest simplicity and respect for the ingredients. This recipe was brought to us from the chefs at Rattan Direct, who really know how to make a luxurious dish.
FOR TERIYAKI DUCK
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 inches chopped fresh ginger
- 2 large duck breasts
- 1 large cucumber
- 1 teaspoon flaked sea salt
- 1 clove of crushed fresh garlic
FOR SOBA NOODLE SALAD
- 1 bunch spring onions, finely sliced
- 1 shredded large carrot
- 2 tablespoons soy sauce
- 1/2 cup soba noodles
- 1/2 cup bean sprouts
- Score the skin of the duck breasts, diagonally in both directions.
- Mix together the ingredients for the marinade.
- If you want to marinade the meat, place the breasts in a plastic bag and add half of the marinade.
- Massage in and put in the fridge for at least an hour. Put the rest of the marinade in a small saucepan and set aside.
- Smash the cucumber with a rolling pin, until broken down into large chunks.
- Place in a plastic bag and massage in the salt with the garlic. Put in the fridge for an hour; it needs to be served ice cold.
- Cook the noodles for 5 minutes in boiling water.
- Drain noodles and then rinse well until cold.
- Toss the noodles with the remaining salad ingredients.
- Heat the griddle pan over a low to medium heat and add the duck breasts skin side down. Cook for about 30 minutes, turning regularly. When done, set aside to rest for 5 minutes while you finish the sauce and get organized to serve.
- Add the marinade from the duck breasts to the leftover marinade in the pan, and bring to a boil. Cook for a few minutes for the sauce to turn syrupy.
- Serve the duck in thin slices with the sauce poured over the top, alongside the noodle salad and smashed cucumber.
Originally published at www.foodchannel.com.