Smoked Duck Salad Szechuan with
Somen Noodles and Oriental Vegetables

Wine suggestion
Burgundy!! Something from the Beaune with great complexity, good fruit and Terroir: Tollot-Beaut Chorey Côtes de Beaune, 1996

People have often asked me for this recipe. Although Szechuan cooking can be 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. 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.

Yield: 4-6 servings

Marinade and Duck1 cup dark molasses

• 1/2 cup apple cider vinegar
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup Dijon mustard
• 1/2 cup tomato sauce
• 1 clove garlic, minced
• 1/2 teaspoon cayenne
• 1 teaspoon fresh gingerroot, finely chopped
• 1 pinch fresh nutmeg, grated1 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
• 1 recipe Tamari-Sesame Dressing
• 1 1/2 cups cooked somen noodles (available in oriental grocery stores)
• 1 Tablespoon sesame oil
• 1 1/2 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 nastrurtiums, for garnish

Combine all the ingredients for the marinade and cover the duck breast with it. Refrigerate overnight. The next day, make the dressing by mixing the garlic, basil and pepper with the vinegar and tamari and whisking the oils. Keep dressing cool.

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.

Cook the somen noodles until just al dente and rinse under cold water. Drain thoroughly and toss with the sesame oil. Chill.

Prepare the vegetables.

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.

Arrange the chilled noodles in a tight nest in the center of a large serving platter.

Toss the vegetables in a bowl and dress with enough vinaigrette to coat them lightly. Surround the noodles with the vegetables.

Dip the duck slices into the vinaigrette and arrange them around the noodles. A small stand of enoki mushrooms, or a few nasturiums, may be placed in the nest of pasta as a fitting garnish.

Copyright © 1996 by Norman Van Aken