Buckwheat Noodles w/ Duck Breast
“Kamo Seiro Soba”
Who doesn’t love noodles? Ramen, Udon, Egg noodles and more, there are so many varieties to choose from! In this dish we’ll use Buckwheat Noodles (called Soba in Japan) with succulent duck breast – called Kamo Seiro Soba. Soba noodles are made of buckwheat, wheat, salt and water and whenever I eat it, no matter what my mood, I feel centred as it has a deliciously earthy taste.
Cooking Time: 20 minutes
4 bundles of soba noodle
2 duck breasts, scored on skin side
2 spring onions, cut diagonally
Dipping sauce (makes 650ml):
2 cups of water
150ml Soy sauce
150ml Mirin sauce
1 Tbsp brown Sugar
1/2 tsp Dashi powder
- Pre-heat oven to 180 degrees.
- In a large pot bring water to the boil and cook buckwheat noodles as per the instructions on the package. Drain the hot water and run under cold water to stop cooking. Drain the water well and set aside.
- To make Dipping sauce: mix water, soy sauce, mirin, sugar and dashi powder in a small saucepan and boil for 1-2 minutes. Reduce the heat and simmer for further 3 minutes. Remove from the heat and set aside.
- Put a medium sized pan on medium-high heat. Cook duck breast (skin side first) for 5 minutes, flip and cook the other side for 2 more minutes (you don’t need any oil in the pan as the duck skin will have enough).
- Transfer the duck breast to an oven proof tray (skin side up) and cook in the oven for 5 minutes.
- Add spring onions to the pan with the remaining duck oil and cook for 1 minute on medium heat. Add the spring onion and duck oil to the dipping sauce.
- Take duck out of oven and let it rest for 2-3 minutes before slicing.
- Place soba noodle on a serving plate with sliced duck and pour dipping sauce into a small cup.
- To enjoy the dish, dip a duck slice and small amount of soba noodle into the sauce!
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