Japanese Inspired Sous Vide Duck

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18Ingredients
75Minutes

Ingredients

US|METRIC
  • 2 pounds duck breast
  • 1 tablespoon yuzu juice (substitute with lemon if needed)
  • 2 teaspoons Japanese soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 sheets dried kelp (kombu, rinsed)
  • 1/2 cup fish (bonito, flakes)
  • 2 shiitake mushrooms (sliced, can be dried)
  • 2 teaspoons 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 ounces soba noodles
  • green onions (sliced, to serve)
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