This recipe is a perfect pairing with a West Coast Pinot Noir! Get yourself a couple 375 ml bottles through our current Weekly Tasting Lachini and Bernardus Wine Flight: Half Bottle Set.
- 4 duck breasts
- 1 lb dried soba noodles
- 2 carrots, cut into matchsticks
- 1 cup green beans, trimmed
- ½ cup soy sauce, divided
- 3 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 lime, juiced
- 1 tbsp honey
- 2 scallions, sliced
- 2 tbsp toasted sesame seeds
- Salt and pepper
1. With duck breasts skin side up, score a small criss-cross pattern to let the fat render, resulting in crispy skin. Season generously with salt and pepper.
2. In a pan over medium heat, add 1 tablespoon of sesame oil. Add the duck skin side down, and cook for 12-15 minutes until the skin is browned and crispy. Reserve 1 tablespoon of duck fat in the pan and discard the rest. Flip the duck and cook 1-2 minutes until the breasts are medium-rare. Let rest while you prepare the noodles.
3. In a large pot, boil salted water. Add the soba noodles and stir. Cook until al dente according to package instructions, about 3-5 minutes. Add green beans and carrots for final 30 seconds to blanch with the noodles. Drain the pot, rinse with cold water, drain again thoroughly. Toss with 2 tablespoons of sesame oil and 3 tablespoons of soy sauce in a large bowl.
4. To make the sauce, use the reserved duck fat in the pan and bring to medium heat. Sauté garlic and ginger for 30 seconds. Remove from heat and add lime juice, honey, and remaining soy sauce, mixing well until combined.
5. To serve, place noodles into serving bowls and drizzle with the sauce. Slice duck breasts crosswise on an angle and place on top of the noodles. Garnish with sesame seeds and scallions.
Serve this dish alongside a glass of wine from the Weekly Tasting Best of the West: Half Bottle Sampler Set, available for a limited time only!