Soba noodle and duck salad

Guest Chef – Caren McSherry Valagao

Preparation time is 45 minutes.

Ease of preparation is moderate.

Yields: 6-8 servings

Ingredients

• 1 barbecued duck
• 1-8 ounce package soba noodles (227 grams)
• 1 large shallot, finely minced
• 4 tablespoon soy sauce (60 millilitres)
• 2 tablespoon rice vinegar (30 millilitres)
• 1 tablespoon fermented black beans, chopped (15 millilitres)
• 1 tablespoon fresh ginger, minced (15 millilitres)
• 2 tablespoon sesame oil (30 millilitres)
• 2 cloves garlic, minced
• 3/4 cup roasted grape seed oil (180 millilitres)
• 1 red pepper, julienne
• 1 large carrot, julienne
• 1 zucchini, pulp and seeds removed and green portion, julienne
• 1 cup fresh cilantro, chopped (240 millilitres)
• 2 tablespoon fresh mint, chopped (30 millilitres)
• 2 tablespoon black sesame seeds, toasted (30 millilitres)
• 2 tablespoon white sesame seeds, toasted (30 millilitres)

Directions

1. Remove the meat from the duck, discarding the skin and bones.
2. Shred the meat and set aside.
3. In a medium pot on high heat cook the soba noodles to al dente, rinse in cold water, drain well and set aside.
4. In a medium bowl prepare the dressing by whisking together the shallot, soy sauce, rice vinegar, black beans, ginger, sesame oil and garlic.
5. Slowly pour the roasted grape seed oil the bowl, whisking the entire time.
6. Taste for seasoning.
7. Pour the dressing over the drained soba noodles.
8. Add all the julienne vegetables, the cilantro, mint and shredded duck.
9. Toss well to coat evenly.
10. Turn the noodle salad onto a serving platter, sprinkle with sesame seeds and garnish with chive blossoms if available.