Duck Soba
Ingredients
- 2 pcDuck breast (trimmed)
- 400 gsoba noodles (dry)
- 2 pcLeek (in 3cm chunks)
- 1,600 mldashi stock
- 8 tbspsoy sauce
- 6 tbspmirin
- 2 tspWhite sugar
- 4 pinchShichimi Togarashi (for sprinkling)
Method
A steaming dashi broth with tender slices of duck and rendered fat. Soba noodles provide a nutty flavor while grilled leeks are soft and sweet.
- 1
In a saucepan, mix the dashi broth, soy sauce, mirin, and sugar. Bring to a simmer. The liquid should be clear and the umami aroma should be distinct.
- 2
Plunge the soba noodles into boiling water. As soon as they are tender to the bite, drain them and rinse immediately with cold water to stop the cooking and remove excess starch.
- 3
Score the duck skin. In a dry pan, sear the duck skin-side down along with the leek sections. The skin should be golden and crispy, and the fat should cook the leeks until they are tender.
- 4
Slice the duck into thin pink strips. Reheat the noodles for a few seconds in the hot broth. Arrange in large bowls, place the duck and leeks on top, cover with broth, and sprinkle with shichimi togarashi.
Frequently asked questions
How do you get this dish right?
- Don't discard the duck fat, it gives all the flavor to the leeks.
- The duck must remain pink in the center to stay tender.
How long does this dish keep?
Consume immediately. Soba noodles lose their texture if left in the broth for too long.
