RECIPE OF THE WEEK: Asian Noodle Salad with Five spice Duck Breast

[Amy Warren, LMHC / WQ Mag Columnist]

This recipe from this week's Basics of Culinary class at Publix Apron's Cooking School had everyone gushing with delight. In class, a few modifications were made to the recipe. Carrots were added to the salad. In the dressing, honey was substituted for the brown sugar; tamari and a splash of mirin were added. The duck was cooked on low heat for about 20 minutes. The end result...delicious!

Serves 6-8

Ingredients:
2 boneless Duck breasts, skin on
1 tablespoon five spice powder
Toasted sesame seeds and hoisin sauce for garnish

For the salad
6 oz. Rice vermicelli or angel hair noodles
½ cup mint leaves
½ cup cilantro leaves
10 shallots thinly sliced
½ cup snow peas, cut into strips
1 oz. Bean sprouts, trimmed
1 red pepper, fine julienne

Dressing for the noodles
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoons lime juice
2 tablespoon ponzu

Method
Score the duck breast on skin side. Sprinkle five-spice powder all over duck and set aside. Cook noodles. Drain and run through cold water. Toss with salad ingredients.

In a hot skillet on medium high heat sear off the duck skin side down first, to render of any excess fat. About 8 minutes. Turn over and sear the other side for about 5 minutes. You want the temperature of the duck to be 140°, a nice medium. Let duck rest for five minutes and then slice.

Combine ingredients for the noodle dressing and toss with the noodles. Place noodles on serving plates and top with sliced duck breast. Drizzle with hoisin and sprinkle with sesame seeds for garnish. Enjoy!