Buckwheat Soba Noodle and Duck Salad
from Everyday Gourmet with Justine Schofield
Ingredients
250g packet of Buckwheat soba noodles
2 x Luv-A-Duck, Fresh Duck Breast
1 tsp. sesame oil
½ cucumber, seeds removed and julienned
½ bunch spring onions, finely sliced
½ bunch coriander, leaves picked
2 leaves of Chinese cabbage, finely shredded
1 shallot, sliced
1 tbs sesame seeds
Salt
For dressing:
3 tbs Mirin
2 tbs soy sauce
Juice of 1 lime
1 tsp sesame oil
1 tbs Rice Bran oil
1 tbs ginger, finely grated
½ chilli, finely chopped
Products used
Method
- Score the duck breast and lightly brush with the sesame oil and season with salt.
- Heat a pan and fry skin side down. Cook for 5-6 minutes then turn over and cook for a further 5 minutes. Remove from the pan and rest.
- In the meantime, cook the soba noodles as per packet instructions. Once cooked immediately refresh under the tap.
- For the dressing, combine all ingredients in a bowl.
- To assemble, finely slice the Duck (option here to remove skin), add to drained noodles, along with, cucumber, spring onions, coriander, cabbage, shallots and sesame seeds.
- Finally drizzle with dressing and toss to coat all ingredients.