Duck Soba

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Kamo Nanban Soba

Kamo Nanban Soba is one of the lesser-known soba noodle dishes, but it's seriously good. Succulent pan-fried duck breast and charred spring onions served on top of buckwheat noodles in a rich dashi-based broth. This umami-filled dish is a must-try!

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Duck Soba

Yield

4 servings

Type

Noodles

Time

30 minutes

Level

Easy

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Prepare the duck

Pat the surface of the duck dry with kitchen paper. Score the fat and sprinkle with salt and pepper on both sides.

1

Fry

Place the duck in a cold frying pan with the skin-side facing down. Heat on medium and fry for 4 minutes. (Note: Electric stoves will need longer.)

2

Flip

Turn the duck breast over and fry on the other side for 30 seconds. Transfer to a plate and wrap in foil. Rest for 3 minutes.

3

Baste

Using the same pan, heat on medium and once hot, place the duck breast skin-side down once more. Fry for 3 minutes while basting with the excess fat.

4

Flip

Flip the duck breast over once more and fry for 30 seconds.

5

Wrap & Rest

Wrap the duck with foil once more and rest until it's time to cut and serve.

6

Boil noodles

Bring a pot of water to a rolling boil and cook the soba noodles according to the instructions on the packaging.

7

Fry Leeks

Take the same pan used to fry the duck and pour out the excess fat. Return the pan to the stove and char the Japanese leeks all over.

8

Make Broth

Pour dashi, dark soy sauce, light soy sauce, mirin and sake into a saucepan and add the leeks. Boil for 1-2 minutes.

9

Assemble

Thinly slice the duck breast and divide the soba noodles and broth into serving bowls. Top with the duck meat, charred leeks and garnish with chopped green onion.

10

See the full post for more information plus substitutes and additional ingredient ideas!