Duck Noodle Salad
Soba is a Japanese noodle that contains buckwheat flour, giving the noodle a brownish hue. I use barbecued duck from a good Chinese take-out, they have had lots of practice cooking it perfectly and you don't have to clean a greasy pan. A perfect summer companion either at home or on the beach.
Ingredients:
1 barbecued duck
8 oz. package soba noodles
1 large shallot, finely minced
4 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. fermented black beans, chopped
1 tbsp. fresh ginger, minced
2 tbsp. sesame oil
2 cloves garlic, minced
1 tbsp. chili paste
3/4 cup grapeseed oil or peanut oil
1 red pepper, julienned
1 large carrot, julienned
1 zucchini, green part only, julienned
1 cup chopped fresh cilantro
2 tbsp. chopped fresh mint
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
Method:
1. Remove the meat from the duck, discarding the skin and bones. Shred the meat and set aside. Cook the soba noodles al dente, rinse in cold water, drain well and set aside.
2. Prepare the dressing by whisking together the shallot, soy, vinegar, black beans, ginger, sesame oil, garlic and chili paste. Slowly pour the oil into the bowl, whisking the entire time. Taste for seasoning.
3. Pour the dressing over the drained soba noodles, add all the vegetables, cilantro, mint and shredded duck. Toss well to coat evenly. Turn the salad onto a colourful serving platter, sprinkle with the sesame seeds to finish.
Serves 6 to 8.
