Japanese Duck Soba Noodle Soup Recipe (Kamo Nanban Soba)

By Sudachi · 40 min

Ingredients

Instructions

1. Trim any loose fat or tendons from the 300 g duck breast, then score the skin and fat in a crosshatch about 0.5 cm apart, cutting no deeper than the fat.
2. Put the duck and trimmings in a sealed container and let them come to room temperature for 30 to 60 minutes.
3. Pat the duck dry. Season the meat side with a few pinches of salt and pepper and the fat side with salt only. Set the trimmings aside.
4. Place the duck skin-side down in a cold skillet, then heat over medium-low. Once it sizzles gently, cook undisturbed for 10 minutes.
5. Every 3 to 4 minutes, pour off the excess rendered fat into a heatproof bowl, keeping a little for basting. Keep the sizzle quiet, not aggressive.
6. After 10 minutes, tilt the pan to collect the fat, spoon it over the top of the duck for about 2 minutes, then flip and sear the underside for 1 minute.
7. Move the duck to a plate skin-side up, loosely cover with foil and rest for 10 to 15 minutes. Pour off the excess fat, leaving a thin layer in the pan.
8. Optional: in a separate pot over medium, sear the trimmings until lightly browned, add the 1000 ml dashi, bring to a gentle simmer, then turn off the heat and let it rest for 10 minutes.
9. Cut the 150 g Japanese leek into 5 cm pieces and fry them in the duck fat over medium heat, turning occasionally, until charred all over.
10. Boil the 6 tbsp mirin for 2 minutes, add the 3 tbsp dark soy sauce and 2 tbsp light soy sauce, and bring back to a boil.
11. Strain the trimmings out of the dashi and add the dashi to the mirin and soy mixture with the charred leek. Warm to a gentle simmer, then turn off the heat and keep warm.
12. Cook the 4 portions of soba according to the packet. Drain, rinse well in cold water, then pour hot water over them just before serving.
13. After the rest, slice the duck against the grain about 5 mm thick.
14. Divide the noodles and broth between bowls. Top with the leeks and duck slices, then garnish with the finely chopped green onions and shichimi togarashi.

Summarized from Sudachi's video. Watch it for the details.

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