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1
Pat the duck breasts dry with kitchen paper.
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2
Sprinkle the ground sansho, if using, lightly but evenly over the skin and rub it in using your fingers.
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3
Heat the oil in a small donabe or small heavy-based, deep-sided frying pan over medium-high heat.
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4
Sear the duck, skin side down, for 2-3 minutes, or until the skin is evenly golden.
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5
Remove the duck from the pan and blot with kitchen paper to remove the excess oil.
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6
Place the breasts skin side down on a chopping board and, using a sharp knife, cut them into slices 3 mm (1/8 inch) thick.
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7
Set aside.
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8
Drain the duck fat from the pan and discard - there should just be a thin film on the bottom of the pan.
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9
Place the pan back over medium-high heat and brown the leeks for 30 seconds, then remove them from the pan and set aside.
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10
Add the dashi, sake, mirin and shoyu to the pan and bring to the boil.
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11
Return the leeks to the pan and cook for 1 minute.
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12
Quickly lay the duck slices in a single layer over the leeks and cook for 30 seconds, using chopsticks to gently push any duck that is still pink after that time briefly into the liquid.
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13
(If using a frying pan you can swirl the pan a little to assist even cooking.)
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14
Be careful not to overcook the duck - it should still be slightly pink in the centre and tender.
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15
Serve in the donabe, or in small individual dishes.
