Duck Tataki with Noodle Salad
In this Japanese recipe, the meat is first fried on one and only then marinated. The result is exotically delicious, especially with the fresh noodle salad.
Ingredients for Duck Tataki with Noodle Salad:
serves 4 :
2 duck breasts
9 oz - 250 g of noodles
4½ oz - 125 g of wakamé (seaweed salad) prepared
1 oz - 30 g ginger grated
1 clove of garlic, peeled and crushed
3 tbsp olive oil
3 tbsp soy sauce
1 oz - 30g unsalted peanuts
3 tbsp of maple syrup
4 tbspablespoons of rice vinegar
hot chili sauce
½ Chinese cabbage
1 cucumber cut into half moons
½ red chilli pitted and finely chopped
How to make duck Tataki with Noodle Salade:
Bring a generous portion of water to the boil to cook the noodles later.
Slightly cut the duck breasts along the fat side and allow to come to room temperature.
In a small bowl, mix the olive oil, maple syrup, soy sauce and rice vinegar. Add the crushed garlic clove, some hot chili sauce (to taste) and a dash of water.
Heat a drizzle of olive oil in a frying pan and sear the duck breasts along the fat side until they have a nice brown color. Turn over and then bake on the meat side for another three minutes.
Pour the marinade over the duck in the pan (you can pour away most of the fat first) and remove from the heat. Let it marinate slowly, possibly cover with some aluminum foil to keep it warmer.
Cook the noodles according to the instructions on the package in the boiling water with a pinch of salt. Note: noodles are ready very quickly. Drain.
Meanwhile, cut the Chinese cabbage into strips and place in a large bowl. Add the pieces of cucumber, chili pepper, grated ginger and wakamé.
Then cut the oranges into pieces (preferably use the a-vif method). Also keep the juice that is released during cutting and add this along with the pieces of orange to the salad.
Add the noodles to the salad and finish with a pinch of salt and a drizzle of sesame oil. Stir gently one last time.