Ginger Soy Duck Breasts with Soba Noodles
Ginger Soy Duck Breasts with Soba Noodles, with measured ingredients and a clear cooking method. Serve with Belgian Dubbel for a relaxed ProjectBeer table.
main · Serves 4
Ginger Soy Duck Breasts with Soba Noodles
Bring ginger soy duck breasts with soba noodles to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Dubbel when the food is ready.
Ingredients
Serves 4
4 duck breasts
250 g soba noodles
3 tbsp soy sauce
2 tbsp honey
20 g ginger, grated
200 g mangetout
1 tbsp rice vinegar
1 tsp sesame oil
Instructions
Heat oven to 200°C, 180°C fan. Score duck skin without cutting flesh, put skin-side down in a cold ovenproof pan and cook over medium heat for 8–10 minutes.
Drain excess fat carefully, turn duck and cook for 2 minutes. Mix soy, honey and ginger and spoon half over flesh.
Roast for 12–18 minutes or until centre reaches 75°C, then rest for 8 minutes. Warm remaining glaze in a clean pan for 2 minutes.
Cook noodles following packet, adding mangetout for final 2 minutes. Drain, toss with vinegar and sesame oil and serve with sliced duck and glaze.
Serving Suggestions
Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.
Pairing Tips
Start with Belgian Dubbel. Dark fruit and caramel notes suit roasted fruit and rich sauces. Choose a rounded example rather than one with a hot alcoholic finish. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.