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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. duck breast
- 1 Tbsp. yuzu juice (substitute with lemon if needed)
- 2 tsp. Japanese soy sauce
- 2 Tbsp. mirin
- 1 Tbsp. sake
- 2 sheets dried kelp (kombu, rinsed)
- 1/2 cup fish (bonito, flakes)
- 2 shiitake mushrooms (sliced, can be dried)
- 2 tsp. plum (paste, umeboshi – I used umeshu)
- 2 stalks scallions (chopped)
- 2 cloves black garlic (optional)
- 4 slices duck (sous vide, from above)
- marinade (Sous vide duck, from above)
- duck fat (from above)
- Japanese soy sauce
- 2 cups dashi
- 3 oz. soba noodles
- green onions (sliced, to serve)
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