Seared duck breast with soba noodle salad

I love duck! Although I feel really awful when I see them swimming peacefully on a lake because they're so darn cute. I really try not to think about that when I'm cooking a beautiful duck breast. Sometimes I think I should become a vegetarian because I love animals so much, but then I get a whiff of barbecue and I know that I'm doomed. I guess that makes me a bit of a hypocrite, but hey, what can I say, I'm weak-willed when it comes to food.


As you can see to your left, I recently prepared some gorgeous duck breast courtesy of Le Maître Boucher on Monkland. They are a lot more expensive than the ones you can buy at Loblaws but they're also bigger. One breast can easily feed two people.


 In this case, I marinated the duck with a bit of honey and soy sauce, but the duck fat found under the skin is so flavourful that all you really need is a bit of salt and pepper. 
Searing duck can be tricky, but I've got a few tips that can help you out.

1. Score the skin of the duck in a criss-cross pattern without cutting down to the flesh. This will help the fat render and the skin to crisp up.
2. Preheat oven 350°C
3. Season your duck with salt and pepper and a bit of oil (sesame oil is great with this).
4. Heat a skillet over medium heat and add the duck skin side down. It's very important to cook the duck over low heat or else the skin will just burn before the fat underneath has rendered. 
5. Cook the duck skin side down for roughly ten minutes, lowering the heat if you see that the skin is browning too fast. As you're cooking it, tip out some of the rendered fat to prevent it from frying your duck breast.
6. Flip the duck over and sear just enough to brown the breast.
7. Place the duck in the oven for 5 minutes to finish cooking it.

It's not that hard, but you do have to keep an eye on it because the skin can burn so easily.
I like to serve it with a cold soba noodle salad, one of Tyler Florence's recipes. This is a refreshing side for the juicy and fatty duck. For 4-6 portions you'll need:

• 1/2 pound dried buckwheat (soba) noodles (found in Asian section of grocery stores)
• 9 tablespoons dark sesame oil
• 1-inch piece fresh ginger, peeled and crushed with the side of a knife
• 2 garlic cloves, crushed with the side of a knife
• 1 red chile, minced
• 2 tablespoons brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 6 tablespoons water, room temperature
• 1 tablespoon chili sauce (any kind will do)
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced on the diagonal
• 1 lime, cut into wedges, for serving

Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.

Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.

Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.