for the sauce:
1/4 cup “pure” sesame paste*
1/4-1/3 cup water
1 tablespoon soy sauce
1 teaspoon light brown sugar
2 tablespoons chile-garlic sauce
1/2 tablespoon hot sesame oil
for the duck:
1 1/2 cold, roasted duck (I used Maple Leaf Farm’s Roast Half Duck with Orange Sauce -discarded the sauce packet)
green tea leaves
10 oz egg noodles (fresh if possible)
1 zucchini, julienned (or zoodle-d)
slightly crushed Sichuan peppercorns
chopped peanuts (optional)
for the sauce: (can be made a few hours ahead of time)
Place all ingredients in a blender, blend until a smooth, pourable sauce forms, adding additional water if needed.
For the duck:
Prepare grill according to manufacturer’s instructions. Toss a handful of green tea leaves on to the coals. Grill the duck to heat it through, about 10 minutes on each side. Cool to around room temperature.
for the noodles:
Cook according to package instructions, add a couple drops of hot sesame oil to keep them from sticking and allow to cool.
for the salad: (minutes before serving)
In a large bowl, toss together the noodles, zucchini, and sauce. Top with shredded duck and a mix of other toppings.
* Not tahini, this is made from the whole sesame seed, but you can sub that if needed
I admit, I was a little skeptical of heating up the duck on the grill but it was so good! The duck was still incredibly juicy and infused with this amazing tea-smoke flavor. This was one of our favorite dinners in seriously months. I can’t wait to make it again!