Duck Breasts with Roasted Pears and Cold Sesame Noodles

Name: Duck Breasts with Roasted Pears and Cold Sesame Noodles
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 1 Tbsp chili sauce; 118 milliliters creamy peanut butter; 9 Tbsps dark sesame oil; 2 duck breasts, skin-on (about 1 1/4 pounds total); 1 inch fresh ginger, peeled and crushed with the side of a knife; 2 garlic cloves, crushed with the side of a knife; 2 green onions, thinly sliced on the diagonal; 4 servings Kosher salt and freshly ground black pepper; 1 lime, cut into wedges, for serving; 4 servings Lime wedges, for garnish; 59 milliliters low-sodium soy sauce; 227 grams dried buckwheat (soba) noodles; 4 ripe pears, cut in half and pitted; 59 milliliters rice vinegar; 3 Tbsps toasted sesame oil; 1 Tbsp sesame seeds, for garnish; 1 red Thai bird chile, minced, seeds and all; 6 Tbsps water, room temperature; 4 servings Hydroponic watercress, for garnish

Duck Breasts with Roasted Pears and Cold Sesame Noodles might be just the main course you are searching for. This recipe makes 4 servings with 1074 calories, 40g of protein, and 65g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of buckwheat noodles, kosher salt and pepper, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pears you could follow this main course with the Cornmeal Crepes with Figs and Pears as a dessert.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Put the pears on a baking sheet, cut sides up.

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Pear

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Baking Sheet

Sprinkle with salt and pepper and drizzle with 1 tablespoon sesame oil.

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Salt And Pepper

Sesame Oil

Place them into the oven and roast 15 to 20 minutes, until very tender when pierced with a knife.

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Knife

Oven

Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern, so the fat will render and the skin will crisp. Season all over with salt and pepper and drizzle with 1 tablespoon sesame oil.

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Salt And Pepper

Duck Breast

Sesame Oil

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Cutting Board

Add the breasts to a stainless steel pan over medium heat, skin side down, and cook slowly for about 12 to 15 minutes until the fat is rendered and the skin is browned and crispy. Occasionally spoon the fat out into a bowl. Turn the breasts and cook 1 to 2 more minutes for medium-rare.

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Bowl

Frying Pan

Transfer the duck to a cutting board to rest.

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Whole Duck

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Cutting Board

To serve, cut the duck breasts crosswise, on an angle, into 8 slices each. Mound the Sesame Noodles evenly between 4 bowls.

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Duck Breast

Pasta

Sesame Seeds

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Bowl

Add half a sliced duck breast to each bowl along with a peach half.

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Duck Breast

Peach

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Bowl

Garnish with watercress and lime wedges.

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Lime Wedge

Watercress

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes.

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Pasta

Drain immediately and rinse under cold running water to cool.

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Water

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.

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Sesame Oil

Pasta

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Bowl

Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat.

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Sesame Oil

Sauce

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Sauce Pan

Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant.

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Vegetable

Garlic

Ginger

Chili Pepper

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.

Ingredients you will need

Peanut Butter