MOKED DUCK SALAD SZECHUAN with Somen Noodles and Oriental Vegetables
People have often asked me for this recipe. Although Szechuan cooking can he fiery, in this dish the chiles' power is very subtle. The intense meaty flavor of the duck breast goes a long way, so you'll only need a small portion of the meat. Do note that the duck must marinate overnight in the refrigerator.
If you have never cooked somen noodles, please let me offer a warning. They cook much faster than the directions on the package indicate. Once you've tried them, I'm sure you'll fall in love with their beautiful shape, taste, and presence in the dish.
Serves 4 to 6
MARINADE AND DUCK
cup dark molasses
cup apple cider vinegar
cup freshly squeezed lemon juice
cup Dijon mustard
cup tomato sauce
clove garlic, minced
teaspoon cayenne
recipe Tamari-Sesame Dressing (page 230)
cups cooked somen noodles (available in oriental grocery stores) tablespoon sesame oil
1 teaspoon finely chopped fresh gingerroot 1 pinch grated fresh nutmeg 1 teaspoon fresh thyme leaves 10 to 12 ounces Moulard duck breast (one half of a full breast), to yield 5 or 6 ounces of meat when trimmed of skin and fat
P/2 cups finely julienned mixed vegetables such as purple cabbage, Napa cabbage, carrot, cucumber, daikon, snow peas, bell peppers
Enoki mushrooms or edible flowers such as
nasturtiums, for garnish
1. Combine all the ingredients for the marinade and cover the duck breast with it. Refrigerate overnight.
2. The next day, make the dressing by mixing the garlic, basil, and pepper with the vinegar and tamari and whisking in the oils. Keep dressing cool.
3. Remove the duck breast from the marinade and smoke it until just cooked through. (If you don't have a smoker available, you can grill the breast.) Chill the meat.
(recipe continues)
4. Cook the somen noodles until just al dente and rinse under cold water. Drain thoroughly and toss with the sesame oil. Chill.
5. Prepare the vegetables.
6. Remove the skin from the duck and discard it. Slice the breast on a severe angle into thin, flat pieces. (They should be quite thin.) You will probably have more than you need. Save any leftovers for another use.
7. Arrange the chilled noodles in a tight nest in the center of a large serving platter.
8. Toss the vegetables in a bowl and dress with enough vinaigrette to coat them lightly. Surround the noodles with the vegetables.
9. Dip the duck slices into the vinaigrette and arrange them around the noodles.
10. A small stand of enoki mushrooms, or a few nasturtiums, may be placed in the nest of pasta as a fitting garnish.