Privacy Statement Copyright 2010 by Neubauer & Associates, Inc.
Anise & Hoisin-Glazed Maple Leaf Farms Duck Leg and Crispy Magret Soba Noodle with Asian Slaw

Executive Chef Christian Monchatre
The Pacific Union Club

[Serves 4]

INGREDIENTS [glazed duck legs]

4 Maple Leaf Farm Duck Legs

8 star anise

3 Tbsp hoisin sauce

1 Tbsp honey

3 shallots, sliced

2 oz fresh ginger, sliced

2 lemongrass, sliced

1 tsp butter

1 tsp sesame oil

2 Tbsp fresh cilantro, coarsely chopped

1 cup chicken stock

Salt & black pepper

[Soba noodle]

12 oz soba noodles

1 carrot, julienne

1/4 Napa cabbage, julienne

6 shiitake mushrooms, julienned & sautéed crisp with sesame oil

2 Tbsp fresh cilantro, chopped

1 Tbsp sesame oil

1 Tbsp rice vinegar

Salt & black pepper


2 Maple Leaf Farm Duck Breast

1/2 hot house cucumber, julienned

1 Tbsp fresh mint, chopped

1 tsp fresh butter

Salt & black pepper

METHOD [glazed duck legs]

In a pan on medium fire, put butter and sesame oil to heat. As the butter foams, place seasoned duck legs, skin down on the pan. Let them slowly gain color on the skin and render their fat. When skin is a light brown, add star anises, honey, shallots, ginger, lemongrass and hoisin sauce. Turn legs, meat down, and let cook for a few minutes.

Add cilantro, cover with parchment paper and put in an oven pre-heated at 350°F. After 30 minutes, take them out of oven and turn then again, skin down. Add 1/2 cup of chicken stock, cover again and back in oven reducing temperature at 300°F.

After 30 minutes, repeat same process and reduce the oven temperature at 250°F for the last 30 minutes. When finished, remove from pan to rest, stain sauce and poor it over the duck legs. Reserve the legs to keep hot.

[Soba Noodles]

Bring bowl of salted water to a boil. As the water boils, cook soba noodle until tender; when cooked, poor into iced water bath to cool.


Sear Maple Leaf Farm Duck breast, skin down on a sauté pan until the skin is crispy and fat is rendered. Turn it around and cook for a minute on the meat side. Set aside.

In a sauté pan, add the sesame oil to sauté the carrots until tender. Add Napa cabbage, shiitake mushrooms and soba noodles. Add rice vinegar and chopped cilantro. Season.

In a small sauté pan, cook the other 1/2 cucumber finishing it with the fresh mint.

Place the soba noodle on plate, then the glazed Maple Leaf Farm Duck leg and two generous slices of the breast. Add minted cucumber to the soba noodle and drizzle glazing liquid around plate.

site search by freefind
Inspiration for Executive Chefs