Duck Soup

1. 1

   Make the dashi by removing the kambu and bringing the water to a boil.

2. 2

   Remove from the heat and add the bonita flakes.

3. 3

   Let stand until the bonita flakes sink to the bottom, about 15 minutes and then strain.

4. 4

   Slice the green onions length wise on a bias and place in some cold water so they curl.

5. 5

   Slice the mushrooms and set aside.

6. 6

   Bring the dashi to a simmer.

7. 7

   Make diagonal sliceds about an inch apart across the top of the duck breast. Repeat the opposite way to make criss-cross marks through the skin.

8. 8

   In a saute pan, sear the duck breast skin-side down with no oil.

9. 9

   When nicely browned, flip over and place into the oven and cook to desired temperature.

10. 10

    To finish, place the bean sprout in the middle of the bowl with the sliced mushrooms around the sprouts.

11. 11

    Slice the duck breast on a bias fairly thin and fan around the sprouts.

12. 12

    Pour the dashi in the bowl and top with the green onion curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.