Duck Udon

Serves 2

Main

Ingredients

• 125g dashi (mixed) *1, *2
• 400g (2 cup) duck broth *3
• 1 duck breast
• 1 egg, boiled (6-7minute)
• 1 lager or 2 small scallions
• 200g dry udon
• Cilantro
• 2 cups+ water
• 1 medium red chiles ( thai one was too hot)

Duck

Steps

1. Score fat side criss-cross
2. Salt, pepper both sides
3. Preheat pan, keep medium-high (6 on dial)
4. 12 minutes total
5. Sear 2 minutes on non-fat side
6. Flip, turn down a little (5), leave another 5 minutes
7. Flip, crisp bottom in rendered fat 2 minutes
8. Stand up on each side, rotate until crisp all around
9. Another minute on fat side
10. Set aside meat
11. Remove fat from pan, deglaze, scrape juice into small bowl, set aside

Soup

Steps

1. Mix broth, dashi, water, bring to boil
2. add juices from above step
3. Add green part from scallion
4. Add salt or water to taste
5. Next step is 9 minutes
6. Add noodles, bring back to boil
7. After 5 minutes add book choi
8. Remove from heat
9. Slice duck
10. Cut egg in half
11. Add half to each bowl, add duck and egg
12. Garnish with scallions, pepper, cilantro
13. Bon apetite

Notes

• 1. See dashi recipes
• 2. Dashi was a bit too mushoomy, use less or lighter mushroom ratio variation
• 3. Broth made from leftover roasted duck carcas