Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.
This Asian-inspired entree offers fishermen something different from the normal seafood fare for which the Outer Banks are known. The chilled noodles and cucumber salad complement the rich and tender duck beautifully. This recipe pairs perfectly with a Bourbon-Cherry Soda Cocktail.
Ingredients | Serves 4
- 4 duck breasts, skin on, scored
- 1 lb. prepared pasta, soba or rice noodles
- 1 carrot, grated
- ¼ head cabbage, shredded
- 1 handful roasted peanuts, chopped
- Cucumber salad
- Chili sauce
Cucumber Salad Dressing
- Mix, bring to a boil, and let cool slightly:
- ½ cup rice vinegar
- ¼ cup sugar
- ½ tsp. crushed red pepper
- ½ tsp. yellow mustard seed
- Salt and pepper, to taste
Cucumber Salad:
- Mix, toss with dressing, and refrigerate:
- ½ onion, julienned
- 1 English cucumber, sliced into sticks
- 1 clove garlic, chopped
Chili Sauce
- In a large bowl, mix all ingredients and reserve:
- 1 cup Mae Ploy sweet chili sauce
- ½ cup Sambal Oelek garlic chili paste
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- ¼ cup sesame oil
- 1 bundle scallions, minced
- 1 clove garlic, grated
Preparation
- Sear the duck breast skin-side down until the skin is crispy.
- Turn and roast until internal temperature reaches 150 degrees and a large amount of the skin fat has rendered.
- Remove from heat and let rest for six minutes, then slice.
Assemble
- Mix cooked noodles with shredded cabbage, carrots and chili sauce.
- Place sliced duck over noodles.
- Serve the cucumber salad beside the noodles, and sprinkle the plate with peanuts.
- Serve with sweet soy on the side, if desired.
