Duck Udon

Duck Udon is awesome

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30m soup asian japanese

Serves 2

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)

Directions Duck

  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

Directions Soup

  • Mix broth, dashi, water, bring to boil
  • add juices from above step
  • Add green part from scallion
  • Add salt or water to taste
  • Next step is 9 minutes
  • Add noodles, bring back to boil
  • After 5 minutes add book choi
  • Remove from heat
  • Slice duck
  • Cut egg in half
  • Add half to each bowl, add duck and egg
  • Garnish with scallions, pepper, cilantro
  • 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