Peju's Duck Confit with Soba Noodles

Peju Province Winery Duck Confit with Soba Noodles

Japanese Soba noodles combine with traditional Japanese ingredients such as sesame oil, cilantro and ginger for a duck confit that is simply scrumptious.

Servings: 4

Cook Time: 20 minutes

Pair With: The Source: Courtesy of Peju


½ package (1/2 lb.) soba noodles

1 cup duck confit (shredded)

1 bunch cilantro (stems removed)

½ bunch chives (small slices)

1 lemon (zested and juiced)

1 orange (zested and juiced)

1 shallot (minced)

1 clove garlic (minced)

1 tbsp. fresh ginger (grated)

¼ cup rice wine vinegar

1 tbsp. sesame seed oil

1 tbsp. olive oil

salt & pepper



  1. Cook soba noodles and rinse cool.
  2. Add chopped cilantro, chives, lemon and orange juice, with minced shallots, ginger and garlic.
  3. Mix and also add vinegar, both oils.
  4. Toss in duck.
  5. Season to taste and serve chilled.

Recipe Courtesy Of


Peju’s Rutherford estate has been home to Ariana and Lisa Peju since they were children. It was their parents who, in 1983, founded the winery. Today, Peju is still a family-owned and -operated winery with daughters Lisa and Ariana at the helm.