Sesame and
ginger marinated Duck Breast over cold soba noodle salad.
INGREDIENTS
Marinade
Soba Noodle
Salad
Directions
1. Whisk together ingredients for
the marinade.
2. Marinate Duck Breasts overnight.
3. Score the skin of the Duck
Breasts, being careful not to pierce the skin and only cut the fat cap.
4. Smoke Breasts for 1-2 hours with Oak Bisquettes at 212-239°F (100-115°C) or
until an internal temperature of 158°F (70°C) is reached.
5. Remove from smoker and let cool.
6. Bring a saucepan filled with 6
cups water to a rolling boil.
7. Add Soba Noodles and simmer for
6-7 minutes, stirring occasionally.
8. Drain noodles and run under cold
water, then transfer to a large bowl.
9. Heat Vegetable Oil in a large
skillet.
10. Sauté Mushrooms, Zucchini,
Cabbage and Garlic in skillet. Deglaze
with White Wine and cook until vegetables are tender.
11. Add to bowl of Soba Noodles.
12. Mix in diced Bell Pepper, Grated
Carrot and sliced Green Onion.
13. Whisk together Soy Sauce,
Balsamic Vinegar, Tahini, Sesame Oil, Sriracha Sauce and Honey.
14. Dress Soba Noodle Salad with
dressing.
15. Slice cool Duck and arrange over
Soba Noodle Salad.
16. Garnish with Sesame Seeds.
This delicious recipe, along with many others, can be found in The Bradley Smoker Cookbook.
Original recipe by Lena Clayton.
Please visit http://www.bradleysmoker.co.nz/bradley-recipes/ for more recipes.
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