Plum Sauce Duck & Soba Noodles

A plum-based sweet and sour sauce bring together a glazed duck breast and soba noodles. Duck has a rich flavor, somewhere between dark meat chicken and lamb, and is forgiving to cook. Pork or chicken can be substituted for the duck. Soba noodles are traditional Japanese buckwheat noodles (normally gluten free) that can be served a variety of ways, like soups or stir fries, and also cold or hot. There are plenty of store bought sweet and sour sauces, mustard, duck, plum sauces that would work well if time is not on your side.

Ingredients (serves 1)

Duck Breast

Soba Noodles - 3oz / 260g

Spinach or Bok Choy - 1 cup

Radish/Daikon (1/2 oz) - 1 small - sliced thin

Ginger - 1/2 tsp - fresh- grated/minced or 1 tsp powder

Onion - optional - 1/2 - julienned

Garlic - optional 1/2 clove - minced

Dark Soy Sauce

Optional- crispy won ton strips

Optional- Togarashi spice

Sesame oil - 1 tsp

Plum/Duck Sauce

1 Sweet Plum/2 Apricots - or apricot jelly (adjust sugar)

2 Tsp Vinegar

2 Tsp Sugar

Ginger - 1/2 inch piece- grated, or 2 Tsp of ground ginger.

1/2 clove Garlic or garlic powder (1 tsp)

1/2 tsp crushed Red Pepper (optional)

Steps

The ingredients in this dish are prepared separately, then plated together.

Soba - Boil in water per instructions (usually 6-8 minutes) Prepare a large bowl with ice or cold water.. Strain soba noodles and place in cold water/bowl immediately when done. Work the noodles around, separate them and let sit in cold water while the rest of the meal is prepared. 5 minutes before serving, strain from the cold water and let dry (air or towel)

Greens/Onion

The greens (spinach/bok choy) and onion (optional) can be cooked all together, in a pan that can take medium-high heat.

Add the bok choy along with the garlic, ginger and the Tbsp of sesame oil. Stir fry until the bok choy stems are cooked , but still firm, same with the spinach.

Radish/Daikon

Simply slice the radish into thin strips or circles, then add to the final dish.

Duck

Sous Vide Method (Prepared medium doneness, see pictures below)

• Sous vide is a great method for duck since it is pretty delicate to cook just right. It is also a lot less mess than the pan method.

• For a 1 inch thick duck breast with a fat cap, frozen or fresh, cook at 131 degrees for 1.5 to 2hrs.

• Before starting the cook, add a pepper, 1 tsp of peanut oil to the duck and seal.

• Once the duck breast has been cooked to temperature/time, remove and dry.

• Add 1 Tbsp of the sauce to the fat cap and add to a foil pan or oven safe pan.

• Use either

  • the broiler set to low, with the duck set to the highest rack. Cook for 5-7 minutes until a crust forms. Remove, let rest for 5 minutes and slice.

  • or the grill, again in a foil or grill safe pan, cook on high heat for 5 minutes. Be careful not to overcook the meat if medium doneness is desired.

Pan Sear method.

• Score the fatty layer of the duck with a knife (about 1/8 inch down and make cross hatch cuts) to help render the fat and allow the flavors to penetrate the meat.

• Add the duck breast fat side down on a medium sized skillet/pan set to medium heat and cover with a lid. (the pan should not be hot when the duck is added).

• As the fat starts to render, spoon over some of the fat on the underside (now top side) of the duck breast.

• After 10 minutes, the fat should be golden brown and crispy and no longer sticking to the pan. Flip the duck breast and remove the lid.

• Add some of the plum/duck sauce on both sides of the duck.

• Increase the heat to medium high and cook for 6-7 minutes, until the bottom is slightly browned.

• If you want your duck more rare, don't cover the pan with the lid throughout the cooking process. If you want it more cooked through, keep the lid on even after flipping.

• Remove and allow to rest for 5 minutes.

• The leftover duck fat is a culinary gem, be sure to store it for future use.

Plating

Add the soba noodles to a dish, then the greens, and duck.

Top the duck with the plum/mustard sauce

Top with radish, togarashi spice