Duck and sea scallop soba noodles
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Serves
4
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2 (250gm each)
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duck breasts
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270 gm
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soba noodles
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6
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green onions, thinly sliced
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1 tbsp
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sesame oil
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2 tbsp
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sesame seeds, toasted
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1½ cups
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soba sauce (see note)
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1 tbsp
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peanut oil
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12
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sea scallops
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To serve:
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furikake (see note)
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1
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Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosely with foil and stand for 5 minutes, then thinly slice.
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2
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Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.
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3
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Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
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4
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Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.
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Note Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese food stores.
Drink Suggestion A perfumed but dry white such as an albariño or viognier.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Rodney Dunn