Buckwheat noodles with duck and sesame
2 servings
30 minutes
Buckwheat noodles with duck and sesame is an exquisite dish of Pan-Asian cuisine, combining rich aromas and a delicate texture. Buckwheat noodles, traditionally popular in Japan and Korea, have a nutty flavor that pairs wonderfully with juicy duck breast infused with spicy notes of ginger, garlic, and thyme. The tender meat caramelized in teriyaki and soy sauce gains depth of flavor, while sesame adds a savory texture and refined touch. A light tang from lemon juice highlights the richness of the ingredients. This dish is perfect for dinner when one wants to enjoy the harmony of Eastern flavors enriched with modern culinary traditions.
1
Prepare all the ingredients.
2
Roast sesame in a dry pan.
- Sesame: to taste
3
Peel the ginger and grate it on a fine grater.
- Ginger root: 10 g
4
Slice the duck breast (without skin) into thin pieces.
- Duck breast fillet: 1 piece
5
Put the noodles in the pot and boil for 40 seconds.
- Buckwheat noodles: 150 g
6
Then drain into a colander and quickly rinse under cold water.
7
Heat oil in a pan with thyme and ginger.
- Vegetable oil: 1 tablespoon
- Thyme: 1 sprig
- Ginger root: 10 g
8
Lay out the breast and fry on high heat until the liquid evaporates and the meat browns.
- Duck breast fillet: 1 piece
9
Add lemon juice, salt, and pepper.
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
10
After a minute, add the pressed garlic, soy sauce, and teriyaki.
- Garlic: 1 clove
- Soy sauce: 2 tablespoons
- Teriyaki sauce: 4 tablespoons
11
Mix well and simmer for 1-2 minutes.
12
Add the noodles to the pan, stir, and heat for about another minute to combine the sauce and noodles.
- Buckwheat noodles: 150 g
13
Cut the onion lengthwise into thin strips and slightly diagonally into several pieces.
14
Place the noodles on plates, sprinkle with sesame, garnish with green onions, and serve.
- Sesame: to taste
- Green onions: to taste