John Myers
Ingredients for 4 servings:
- 200 g duck breast
- 1 stalk(s) leek
- 100 g mushrooms (shitake mushrooms)
- 50 g soy sprouts
- 1 piece(s) ginger, walnut-sized
- 800 ml broth (miso broth, alternatively chicken broth)
- 250 g noodles (udon noodles)
- 1 chili pepper(s)
- Soy sauce
- ½ bunch coriander
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Make a cross-shaped cut in the skin-side of the duck breast and sear on both sides for about 8 minutes (starting with the skin-side). Then wrap in aluminum foil and bake in the oven at 180°C for about 20 minutes. Slice the leek into rings, quarter the mushrooms, and rinse the sprouts. Finely chop the ginger and chili pepper and bring to a boil in the broth with about 3 tablespoons of soy sauce. Then add the leek and cook for about 10 minutes over medium heat. Reduce the heat further and let the mushrooms and sprouts simmer for another 5 minutes. Season again with soy sauce. Cook the noodles separately and slice the meat. Arrange the noodles and meat on plates or in bowls. Pour the soup over the top and garnish with finely chopped coriander.
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