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Duck and sea scallop soba noodles

You'll need

  • 2 (250gm each)
  • duck breasts
  • 270 gm
  • soba noodles
  • 6
  • green onions, thinly sliced
  • 1 tbsp
  • sesame oil
  • 2 tbsp
  • sesame seeds, toasted
  • 1½ cups
  • soba sauce (see note)
  • 1 tbsp
  • peanut oil
  • 12
  • sea scallops
  • To serve:
  • furikake (see note)

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
  • 04
  • Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.

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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A perfumed but dry white such as an albariño or viognier.

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