Taste of Japan and Sake Live vol.67

Products used in "Taste of Japan and Sake vol.67"

Kamo Nanban (Duck Soba Noodle Soup) 

A comforting winter favourite, this wholesome soba noodle soup showcases tender duck and silky, melt-in-the-mouth leeks, all infused in a broth rich with layered umami. Soba noodles are traditionally made from a blend of buckwheat and wheat, though 100% buckwheat  ‘Jyuwari Soba’  is also available for a gluten-free alternative.

Serves 2

1                             Duck Breast

2                             Leek

160g                    Soba noodle

50ml                    Mirin

50ml                    Soy Sauce

500ml                 Water

Optional seasoning

Shichimi Red Chilli Pepper

1.      Prepare the duck breast
Trim away any excess fat, then lightly score the surface of the skin, taking care not to cut into the meat beneath. Sprinkle salt on both side from 30cm above to spread evenly.

2.      Prepare the leek
Rinse thoroughly to remove any soil, then cut diagonally into 2cm-thick slices.

3.      Cook the duck and leek
Heat a frying pan over medium heat. Once hot, place the duck breast skin-side down and cook for about 5 minutes, or until the skin is lightly browned and crisp. Turn the breast over and cook for a further 5 minutes. Remove from the pan and allow to rest.
In the same pan, add the sliced leek and cook for 2–3 minutes on each side until lightly charred and tender.

4.      Prepare the duck soba broth
In a small saucepan, combine mirin, soy sauce, and water, then bring to a gentle boil. Reduce the heat, add the duck breast, and simmer for 2 minutes. Turn off the heat, cover, and allow the duck to rest in the broth for 10 minutes to infuse flavour.

5.      Cook the soba noodles
Bring plenty of water to the boil in a medium to large saucepan and cook the soba according to packet instructions. Drain well and set aside.

6.      Slice the duck breast
Remove the duck from the broth and slice thinly.

7.      Assemble and serve
Place the soba noodles into serving bowls and arrange the sliced duck and leek on top. Ladle over the warm broth, then finish with a sprinkle of shichimi chilli pepper to taste. Serve immediately.