Phone

Recipes

Grilled Duck Salad with Soba Noodles
Soba (buckwheat) noodles have an earthy taste and slightly firm, chewy texture. We used supermarket chili sauce (the kind you find right next to the ketchup) in our dressing. If you can't find fresh corn on the cob, substitute 1-1/4 cups of corn kernels (frozen or canned).
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon allspice
  • 4 skinless, boneless duck breast halves (about 5 ounces each)
  • 2 ears of corn, shucked
  • 6 ounces soba (Japanese buckwheat) noodles
  • 1/4 cup chili sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey
  • 1 bunch watercress, tough ends trimmed
  • 1 red bell pepper, cut into thin matchsticks
  • 4 scallions, thinly sliced

1. In small bowl, stir together 1/2 teaspoon salt, ginger, cinnamon, sugar, pepper, and allspice. Set 1/2 teaspoon of the spice mixture aside. Rub the remaining spice mixture over both sides of the duck.

2. Preheat a grill to medium. Brush grill rack with oil and grill duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside.

3. Meanwhile, in large pot of boiling water, cook corn for 2 minutes; remove (leave water boiling. When cool enough to handle, scrape corn off the cobs. Meanwhile, add soba noodles to boiling water and cook according to package directions. Drain well.

4. In large bowl, whisk together remaining 1/4 teaspoon salt, reserved spice mixture, chili sauce, lime juice, and honey. Add soba to bowl, tossing to coat.

5. Add corn, watercress, bell pepper, and scallions; toss again. Slice duck crosswise on the diagonal. Mound soba noodle mixture on 4 serving plates and arrange duck slices on top.


Nutritional Information
Per serving: 388 calories, 3.2g total fat, 0.7g saturated fat, 1g monounsaturated fat, 0.8g polyunsaturated fat, 5g dietary fiber, 35g protein, 61g carbohydrate, 122mg cholesterol, 867mg sodium.
Good source of: iron, manganese, niacin, vitamin C, vitamin K.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35