Grilled Black Lacquered Duck in Ponzui
Marinade, Crispy Namban Noodle Cake
By Chef Bernd Liebergesell, Westin St. Francis Hotel,
San Francisco, CA

Made with:
Otatuku Ponzu & Yakisoba Sauces & Namban Vinegar

Ingredients:

1 1/2 cups Ponzu Sauce
Canola Oil (as needed)
1 cup Yakisoba Sauce
1/4 cup Butter (unsalted, as needed, whipped)
4 tbls. Brandy
1/4 cup Namban Vinegar
3 tbls. Brown Sugar
2 cups Asian Angel Hair Pasta
1 1/2 tbls. Garlic
1 1/2 tbls. Fresh Ginger
1 - (14 -16 oz.) Duck Breast (fresh, boneless)
1 tbls. Butter (unsalted)
Fresh Sugar Snap Peas (seasoned with shallots and chill flakes)

Method:
1. Blend all ingredients for the marinade. Marinate the duck breast for 2 - 3 hours. Remove the breast from the marinade, pat dry with a paper towel. Heat canola oil in the frying pan and pan sauté duck breast until medium. (6- 10 minutes) Discard fat from the pan but save the drippings.

2. Add the marinade to pan and bring to a boil, turn down to simmer and add whipped butter. Let duck breast rest for 10 - 15 minutes. Slice thin on bias. Toss cooked and chilled noodles with Namban Vinegar, salt and pepper. Pan fry in a ring until crispy. Sauté sugarsnap peas in butter with shallots and chili flakes.

3. Arrange noodle cake on plate with thin sliced duck beast, add sugar snap peas, drizle with sauce.

Other Related Links:
Chef Bernd Liebergesell Bio

www.otafukufoods.com