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Pan-Seared Rosemary Duck Breast/Tofu
Served with Teriyaki-Style Veggies and Soba with Garlicky Spinach
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Serves 4
Prep time: 20 minutes Total time: 50 minutes |
Adapted from The Flexitarian Table
- 1 pound burdock
- 1/2 pound carrots
- 1 small piece ginger
- 1 large or 2 medium leeks
- 2 lemons
- 1 bunch rosemary
- 1 bunch scallions
- 1 1/2 pounds fresh spinach
- 1 bunch watercress
- Toasted Nori (optional)
- Mirin
- 8 ounces soba noodles
- 1 package extra-firm tofu (14-16 ounces)
- 2 skin-on boneless Long Island (Peking) duck breasts (7-8 ounces)
Shopping List
- Black pepper
- Canola or grapeseed oil
- Cayenne pepper
- 5 garlic cloves
- Honey
- Sea salt
- Sesame seeds
- Soy sauce, preferably naturally brewed
Pantry Items
- 9X13 baking dish
- Cheesecloth
- Chef’s knife
- 2 heavy skillets
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Nonstick fry pan
- Paring knife
- Salad spinner
- Spatula
- Tongs
- Vegetable Peeler
- Whisk
- Wooden spoons
- Zester or Microplane
Tools
- Wine: Try a dry Junmai style Sake
- Dessert: Fresh orange slices, dried plums and Ginger Ice Cream
- This menu requires some advance planning and/or overnight prep. It’s worth the effort!
Suggestions
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Prep
- At least 6 hours before you want to eat, wrap the tofu in a large piece of cheese cloth and place in a strainer over a bowl. Put something heavy on top and let sit in the refrigerator for about an hour to drain of excess water.
- Strip the leaves from the rosemary. Finely chop enough for 4 tsps.
- Peel and finely chop 3 cloves garlic.
- Measure out 1/4 tsp. fresh ground black pepper and 1/8 tsp. cayenne pepper.
- Put the rosemary, garlic, fresh pepper and cayenne pepper into a small bowl.
- Remove the tofu from the fridge. Discard any drained liquid and cut into 4 slabs.
- Take the duck out of the fridge.
- Rub both the duck and the tofu with salt on both sides. Place on separate plates.
- Take half the seasoning mixture and rub the tofu all over with it. Return to the plate in a single layer. Take the remaining seasoning and rub the fleshy side of the duck breasts. Sandwich the fleshy sides together (skin side out) and return it to its plate.
- Cover each plate with plastic wrap and refrigerate for at least 4 hours or overnight.
- When you’re ready to start dinner, begin your prep by cutting the nori into thin strips (if your using it).
- Peel and finely chop 2 garlic cloves.
- Peel and grate the ginger with the micoplane (you’ll need 2 tsps.).
- Measure into a small bowl, 1/2 cup honey, 1/3 cup soy sauce and 1/3 cup mirin.
- Scrub the burdock and cut into matchsticks.
- Wash the leeks. Cut off the tough greens tops. Cut the tender white and green parts into matchsticks.
- Rinse and peel 3-4 carrots. Cut into matchsticks.
- Rinse the scallions. Thinly slice the white parts. Chop the green parts. Keep separate.
- Cut one lemon in half and the other into wedges.
- Put watercress in the salad spinner. Rinse and spin dry. Remove any tough stems and discard them.
- Put the spinach in the salad spinner. Rinse and spin dry.
- Set the table. Don’t forget soup spoons!
- Start Cooking
- Fill the large stock pot with water. Add 1 tsp. salt and set over medium-high heat.
- Heat one of the heavy skillets over high heat with 2 tbsps. of oil. Add the burdock and cook for 2 minutes, stirring often. Add the leeks to the burdock with a little salt and cook another 2 minutes. Pour the honey mixture over the burdock and leeks and bring to a boil. Cover, reduce the heat and simmer for 10 minutes.
- Take the duck and the tofu out of the fridge. Wipe the duck with a paper towel to remove excess moisture (it’s okay if some of the herbs and garlic rub off). Season both sides with black pepper. Do the same with the tofu.
- Back to the burdock and leeks. Stir in the carrots. Cover again and simmer for an additional 15 minutes.
- Heat the other large skillet over medium heat until very hot.
- Place the marinated duck breasts skin side down in the skillet and let cook about 8 mintues.
- Pour the fat off into a small bowl and set aside for the soba noodles.
- Flip the duck and cook for another minute. Turn off heat. Transfer it to a platter then squeeze one half of lemon through your fingers, into the skillet and scrape up any caramelized bits. Pour over the duck.
- Wash and dry the skillet and place over medium heat. Add 2 tbsps. of vegetable oil. Heat until the oil shimmers.
- Add the tofu and raise the heat to medium-high.
- Cook the tofu for 4 minutes. You’ll know it’s done when it releases from the pan easily and is a golden brown color. Flip the tofu and cook another 4 minutes to the same golden color.
- Transfer to a platter and squeeze the other half of the lemon into the skillet scraping up the bits and pour over the tofu.
- Check the veggies. They should be tender, if not cook another 6 minutes.
- The water should be boiling now. Add the soba noodles and cook to al dente, about 6 minutes.
- Reserve 2 cups of the cooking water and set aside. Drain the noodles into a strainer. Wipe the pan dry and place back on the stove over medium heat. Add the reserved duck fat.
- Uncover the veggies and raise the heat. Simmer until the juices reduce to a glaze.
- Spread the watercress out on a serving platter.
- The duck fat should be hot now. Add the chopped garlic and let sizzle until slightly golden, about 30 seconds. Add the spinach and raise the heat to high. Cook, stirring, until the spinach is wilted.
- Add the soba noodles and reserved water to the pan and bring to a simmer.
- The veggies should be glazed now. Turn off the heat and pour them out over the watercress. Sprinkle with sesame seeds and sliced white parts of the scallions. Arrange lemon wedges around the outside.
- The soba noodles and broth are warm. Divide the noodles and broth among 4 bowls. Sprinkle with sesame seeds.
- Slice the duck breasts. Sprinkle the duck and the tofu with chopped green scallions and nori strips.
- Enlist a helper to take everything to the table. Don’t forget the Sake and the soy sauce!
