Classic Kamo Nanban Soba

Updated at: Mon, 30 Oct 2023 23:06:31 GMT

Step 1

Cut a 5 cm piece off the leek from the end nearest the roots. Cut this piece in half lengthways, then shred it as finely as you can. Transfer the shredded leek to a bowl of iced water and set aside in the fridge. Cut the remaining leek into chunks roughly 2cm thick.

Step 2

Prick the duck skin all over with a fork, then season with fine salt.

Step 3

Put the duck breast skin-side down in a non-stick cast iron pan or frying pan, then set it over a low heat.

Step 4

Add the leek chunks to the pan next to the duck breast. They will cook in the fat as it renders from the duck skin.

Step 5

After 10 minutes, turn the leek chunks over and cook for another 5 minutes, still on a low heat.

Step 6

Turn the duck over and cook for another 5 minutes, so both the leek and duck cook for 20 minutes. The duck skin should be richly bronzed and the meat will be cooked to medium. Cook for a further 2-3 minutes if needed.

Step 7

Transfer the duck and leek to a board, let the meat rest for at least 5 minutes, skin-side up, then slice thinly against the grain.

Step 8

Meanwhile, in a pan, combine the soy sauce, mirin, dashi, sugar and pan-fried leek and bring to a low simmer.

Step 9

Fill a separate pan with at least 2 liters water, then cook the soba according to pack instructions. Drain, then carefully rinse the noodles under running water to remove the excess starch.

Step 10

Tip the soba into deep bowls, pour over the broth and leek chunks, then top with the sliced duck and shredded leeks. Sprinkle over shichimi togarashi to taste, if liked.

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