Duck & Sea Scallop Soba Noodles


2 duck breasts

270 gm soba noodles

6 green onions, thinly sliced

1 tbsp sesame oil

2 tbsp sesame seeds, toasted

1 1/2 cups soba sauce (see note)

1 tbsp peanut oil

12 sea scallops

To serve: furikake (see note)


1 Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosly with foil and stand for 5 minutes, then thinly slice.

2 Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.

3 Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.

4 Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve.

Note: Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese or Asian food stores.

Recipe from Gourmet Traveller Australia

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1 Response to Duck & Sea Scallop Soba Noodles

  1. I love duck and scallops, but have never combined the two. What a great pairing 🙂

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