Duck & Soba Noodles

Sautéd Duck breast and spring onion on a bed of Dashi flavoured Organic Soba noodles.
This recipe is big enough for four (or 2 very hungry) people.

You can buy the required ingredients for a meal for four here.

Ingredients

Duck

Okinami ingredients

Organic Soba noodles, 250g
Sanshyo, Japanese ground pepper, 12g

Other ingredients

Duck Breast, 300g (10oz)
Spring Onion, 8

Dashi Broth

Okinami ingredients

Dashi Kombu, 113.4g (4oz)
Kikoman Low Salt Soy Sauce, 500ml

Other ingredients

Sugar, 1 Tbsp
Salt, 1/3 Tsp (optional)

Medium sized Frying pan, Wok, or skillet (or a pot with wide base)
Two large pots, one for Dashi Broth and the other for the Soba
Sieve or Colander, which can fit into the Pot for the Dashi Broth

Directions

Prepare the Broth

Note: Do NOT allow the sheet of Kombu to boil!
Also the Soba can be prepared while the Broth is cooking

Put a sheet of Kombu in a pot
Add 1.6 litres of cold water
Heat up slowly
Before it boils remove the sheet of Kombu
Add 4 Tbsp of Soy Sauce, 1 Tbsp of Sugar, and 1/3 Tsp of salt (optional)
Bring to the boil and then simmer for 10 mins on low heat

Prepare the Soba Noodles

Bring a large pot of water the the boil (about 1.5l or 8 cups)
Add the entire packet of noodles
Stir
Cook soba until al dente 7-9 mins
Drain and rinse with cold water

Prepare the Duck

Trim excess fat from Duck (keep for later)
Cut the Duck into ¼ inch slices
Cut the Spring Onions into 1½ inch lengths
Heat the excess duck fat in the Wok
>Sauté the Spring Onions in the duck fat
Add the sliced Duck and heat through for about 1 min

Serve

Transfer 1 portion of noodles to the Sieve, dip it into the broth to warm and pre flavour it
Place the warmed noodles into a bowl
Place duck and spring onions on top of noodles and fill with Broth
Sprinkle with Sanshyo as desired

Note: You can slice the cooked Kombu into small strips and add to the bowl, although it's quite an acquired taste

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