Recipe Index

Ingredients

• (10 1/2 oz) duck breast, skin on
• 2 leeks (white part), cut into 1½ in lengths
• 2 teaspoons vegetable oil
• (about 5 cups) dashi, store-bought or homemade
• 5 tablespoons soy sauce
• 5 tablespoons mirin
• 12¼ to 14 oz (12 to 14 oz) dried soba noodles
• 2 in length daikon or 1/2 black radish, peeled and grated
• 4 pieces yuzu zest
• 1/2 teaspoon salt

Method

1. Score the duck skin in a crosshatch, season lightly with salt, and place skin-side down in a cold frying pan with the oil. Cook over medium heat for 6 to 8 minutes until the skin is crisp and golden and most of the fat has rendered; turn and cook the flesh side for 2 to 3 minutes. Rest, then slice thinly.
2. Add the leek pieces to the duck fat remaining in the pan and cook for 3 to 4 minutes until softened and lightly browned at the edges.
3. Bring the dashi to a gentle simmer in a large pot. Stir in the soy sauce and mirin and keep at a bare simmer — do not boil hard.
4. Cook the soba noodles in a separate large pot of boiling water according to the packet, usually 4 to 5 minutes, until just tender. Drain and rinse briefly under warm water.
5. Divide the noodles between four warmed bowls. Ladle the hot broth over them.
6. Arrange the sliced duck and leeks on top of each bowl. Finish with a small mound of grated daikon and a piece of yuzu zest, and serve immediately.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data