Japanese · Dinner
Buckwheat Noodle Bowl with Duck
Duck breast seared skin-down until crisp, sliced and served over chilled soba noodles tossed in a soy-mirin-sesame dressing, finished with scallion, daikon, and soft-boiled egg. Broccoli and shiitake mushroom add texture and earthiness. Served warm over cool noodles.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
712Calories
43.2gProtein
33.8gFat
61.4gCarbs
8.9gSugar
6.4gFiber
1628mgSodium
438mgChol
11.2gSat Fat
925mgPotassium
118mgCalcium
5.1mgIron
1.8mcgVitamin B12
34mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Score duck skin in a crosshatch pattern with a sharp knife. Season both sides with salt and pepper. Bring water to a boil for the egg and noodles.
2
Cook the egg in boiling water for 6 to 7 minutes until soft-boiled, then transfer to cold water and peel when cool enough to handle.
3
Cook soba noodles in boiling water for 4 to 5 minutes until just tender. Drain and rinse under cold water until cooled and no longer starchy.
4
Sear the duck breast skin-down in a cold dry skillet over medium heat for 7 to 8 minutes until the skin is deep golden and crisp. Flip and sear the flesh side for 3 to 4 minutes until a thermometer reads 135°F for medium-rare. Rest the duck for 5 minutes before slicing.
5
In the same skillet over medium heat, sauté the sliced shiitake mushrooms and broccoli in the remaining duck fat for 3 minutes until mushrooms soften and broccoli turns bright green. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar, then toss with the cooled noodles until evenly coated.
6
Plate
Mound the dressed noodles in a bowl and top with sautéed broccoli and mushrooms, julienned daikon, sliced scallion, and the halved soft-boiled egg. Fan the sliced duck breast over the noodle bowl and serve immediately while the duck is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g duck breast, skin on
- 140g140g dry soba noodles
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1/2 cup50g daikon
- 2/3 cup60g broccoli florets
- 44 shiitake mushrooms
- 22 eggs
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
