Directions

1. Whisk together white miso paste, 3 tablespoons reserved juice, soy sauce, white wine vinegar, pickled ginger, and sliced scallion in a small bowl. Slowly drizzle in vegetable oil until fully incorporated. Set aside until needed for salad. 
2. Place raw duck breasts skin-side up on a clean cutting board. With a sharp knife, cut 1/8” deep slices diagonally across both breasts. Rotate breasts and repeat in the opposite direction to create cross-hatches. 
3. Heat a medium-sized sauté pan over medium heat. Place duck breasts skin-down on pan and cook for 7 minutes until fat has rendered and skin is golden brown. Flip and cook skin-up for approximately 4 minutes. Remove from pan and place on clean cutting board to rest for 5 minutes prior to slicing. Using a clean knife, slice duck breasts into 1” thick slices.
4. Combine mandarin oranges, cucumber, snow peas, red bell pepper, cilantro, chives, mint, Thai basil and noodles in a large mixing bowl, drizzle with 1/4 cup of miso ginger dressing and toss gently.
5. Place 3 oz. of salad on each plate. Top with 3 oz. (1/2 breast) of sliced duck breast and garnish with 1 tablespoon of miso ginger dressing and 1 tablespoon of sesame seeds.