Duck fillet in batter with buckwheat noodles recipe

2 servings

20 minutes

The recipe for duck fillet in batter with buckwheat noodles embodies the sophistication of Chinese cuisine, where textures and flavors harmoniously blend. The crispy golden crust of panko breadcrumbs conceals tender, juicy duck meat infused with subtle aromas of salt and sesame oil. Buckwheat noodles soaked in rich notes of miso paste and sautéed sun-dried tomatoes add depth to the dish, while wakame seaweed brings freshness and a marine touch. An exquisite miso and sesame oil-based sauce highlights Eastern traditions, making the dish incredibly balanced. This recipe is perfect for lovers of Asian cuisine looking to try something refined yet with a light crispy accent. A wonderful choice for both festive dinners and gastronomic enjoyment in a cozy home setting.

Energy value per serving

• Calories: 541
• Proteins: 27.6g
• Fats: 17.4g
• Carbohydrates: 71.4g

Ingredients

• Duck fillet: 120 g
• Buckwheat noodles: 100 g
• Egg yolk: 1 pc
• Wheat flour: 3 tbsp
• Panko bread crumbs: to taste
• White miso paste: 30 g
• Sun-dried tomatoes in oil: 50 g
• Deep frying oil: 400 ml
• Sesame oil: to taste
• Salt: to taste
• Wakame seaweed: 50 g

Cooking steps

1. First, make the batter for the duck. Mix the yolk with flour until smooth, adding a small amount of water. The consistency should be like pancake batter.

   Required ingredients:

   • Egg yolk: 1 piece
   • Wheat flour: 3 tablespoons

2. Take a duck, add some salt, then dip it in batter and coat it in breadcrumbs. Next, I recommend putting it in the fridge to let the batter firm up a bit; this will make frying in oil better.

   Required ingredients:

   • Duck fillet: 120 g
   • Salt:  to taste
   • Panko bread crumbs:  to taste

3. Fry in hot oil for about 5-7 minutes.

   Required ingredients:

   • Deep frying oil: 400 ml

4. Next on the plan: boil buckwheat noodles in boiling water for about 5 minutes. Soak the seaweed in warm water until fully swollen.

   Required ingredients:

   • Buckwheat noodles: 100 g
   • Wakame seaweed: 50 g

5. Next, sauté the sun-dried tomatoes (cut into large strips), add the noodles and seaweed + a bit of sesame oil and mix well. Sauté for about 3-5 minutes.

   Required ingredients:

   • Sun-dried tomatoes in oil: 50 g
   • Buckwheat noodles: 100 g
   • Wakame seaweed: 50 g
   • Sesame oil:  to taste

6. Make sauce for duck. Take a saucepan, pour in hot water (about 200 ml), add miso paste, boil for a couple of minutes, and pour in a little sesame oil. If it's too salty, you can dilute it with water.

   Required ingredients:

   • White miso paste: 30 g
   • Sesame oil:  to taste

7. Everything is ready. Place the noodles and put the duck next to it; pour the sauce into the sauce boat. Enjoy your meal!