We are super excited because we bought our tickets yesterday to go to Brazil in April!!! Yaayy!! This last week was a little bit different because it was Marilyn’s birthday. Sunday, I made a French dinner for her and Tuesday we went out to this new restaurant called Stateside on Capitol Hill. You would think OMG another Asian fusion restaurant in Seattle!!! It seems Seattle can’t get enough of these fusion restaurants??!! Yes, Stateside is another fusion restaurant, however, with a solid menu and that is what matters, right?!. The restaurant is definitely all about atmosphere, presentation and bold flavors. I absolutely LOVED the interior of the restaurant, bright, fun wall décor with large mirrors and large windows too. The Vietnamese inspired plates were delightful and innovative, made for sharing. You can get small, medium or large plates. Eric’s creations are a twist on traditional French Vietnamese with bold flavors. We chose to try the special that was a foie gras brulée. We felt we were eating a very soft butter that was easily melting in our mouths. We also had crispy duck rolls (that I could eat hundreds of without any sacrifice!!) cumin short ribs (spicy, with lots of dried chili flakes and the meat fell off the bone), sardines escabeche that was beautifully cooked and goat curry with jasmine rice. We had cocktails (very interesting menu) and ordered a bottle of wine too. The cocktail and wine menu are small and I love that along with very fair prices. For dessert we had the BEST cheesecake I have ever had (even Marilyn who doesn’t have a sweet tooth loved it) a lychee snow creme fraiche cheesecake and we also had a chocolate mousse cake (sorry I don’t remember all the details… after drinks and wine…but it was amazing!!). Seth, Thank you very much for the amazing experience we had!! You, Eric and the entire team are doing an amazing job!! We are so proud for one more local restaurant in Seattle that will make history!!! #eatlocal #goseattle #localchefs
Now, getting back to our recipe of duck with yakisoba noodles. We had in our fridge a couple pieces of duck breast and I really wanted to keep the Asian fusion flair (HA!!) going on in our lives for one more day, but wanted something easy and fast. I went to the grocery store and found Yakisoba noodles already cooked, bought watercress sprigs, fresh ginger and ran home to make it. It took us 15 minutes to make this dish, unbelievable, right?! Marilyn brushed hoisin sauce on her duck, I didn’t. The mix of peppery greens, sweet mango and salt from the dressing all went perfectly with the rich duck. Also, you can make it with chicken or pork. This is a keeper that you HAVE to try!!!
3 or 4 duck breasts, skin scored
2 packages of yakisoba noodles, cooked (or your favorite Asian noodle)
2/3 cup soy sauce
2 tablespoons each sesame oil and brown sugar
Juice of 2 limes
1 mango, peeled and sliced
Fresh ginger (to taste)
Watercress sprigs (to taste)
Preheat oven to 350F.
Season the duck, then place, skin-side down, in a non-stick frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crispy. Turn, then brush the skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.
Meanwhile, to loosen the noodles cook to according to package instructions, then drain.
Whisk soy, oil, sugar and lime juice together to make the dressing, then toss half with the noodles.
Slice the duck and serve with the mango, watercress and noodles. Drizzle with the remaining dressing.
Beijos e Tchau!
Ludmilla and Marilyn Chudda