The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish—cook the soba just before you serve.
Ingreadient
- 4 cups filtered water
- 1 (3-inch) kombu square
- 3 medium-size dried shiitake mushrooms (about 1/8 ounces), rinsed
- 2 (6-ounces) duck breasts (such as Muscovy or Pekin)
- ½ teaspoon kosher salt
- ¾ cup soy sauce
- 2 tablespoons hon mirin
- 1 ½ tablespoons cane sugar
- 1 medium leek, white and light green parts only, cut into 2- x 1/4-inch strips
- 1 tablespoon sake (optional)
- 2 (2-x 1-inch) lemon or yuzu peel strips, cut lengthwise into 1/8-inch strips
- 1 (1 1/2-inch) piece fresh ginger, peeled and cut into 1 1/2- x 1/8- x 1/8-inch strips
- Fresh mitsuba or flat-leaf parsley leaves, for garnish
- Shichimi togarashi, for garnish
- Thinly sliced fresh serrano chile, for garnish
- Homemade Soba Noodles
Direction
- Stir together 4 cups filtered water, kombu, and shiitakes in a medium bowl. Let stand at room temperature at least 8 hours or up to overnight. Remove kombu and mushrooms; discard or, if desired, reserve to make another batch of dashi.
- Sprinkle duck breasts all over with salt. Place duck, skin side up, on a plate. Refrigerate, uncovered, at least 8 hours or up to overnight.
- Combine soy sauce, hon mirin, and sugar in a large saucepan. Cook over medium, stirring occasionally, until mixture just begins to simmer and sugar is dissolved, 3 to 4 minutes. Stir in dashi, leek strips, and, if using, sake. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until leek is tender and mixture has reduced to about 4 cups, 20 to 25 minutes. Cover dipping sauce, and keep warm over low until ready to serve.
- Heat a medium skillet over medium. Place duck breasts, skin sides down, in skillet; reduce heat to medium-low. Cook, undisturbed, occasionally spooning off drippings from skillet, until fat is rendered and skin is golden brown, 10 to 12 minutes. Flip duck breasts; cook until a thermometer inserted in thickest portion registers 130°F for medium-rare, 2 to 4 minutes. Transfer duck to a cutting board; let rest 10 minutes.
- To serve, divide dipping sauce evenly among 4 bowls. Cut duck breasts crosswise into 1/4-inch-thick slices, and add to bowls. Top evenly with citrus peel and ginger strips; garnish with mitsuba, togarashi, and serrano. Serve immediately with cold soba noodles.
