Kamo Nanban Udon (Duck and Leek Udon Soup)
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Ingredients
- 400 g duck breast fillets
- 2 leeks, sliced
- 500 g udon noodles
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 3 tbsp mirin
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 25.5 g
- Carbohydrate
- 45.6 g
- of which sugars
- 7.3 g
- Fat
- 16.7 g
- of which saturates
- 4.9 g
- Fibre
- 3.6 g
- Salt
- 3.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the duck skin in a crosshatch and season. Heat a dry frying pan over a medium heat and cook the duck skin-side down for 7-8 minutes until the fat has rendered and the skin is crisp.
- 2
Turn and cook for 4-5 minutes more until no pink remains in the thickest part, then rest for 5 minutes and slice.
- 3
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer with the leeks for 5 minutes.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth and leeks over the noodles and top with the sliced duck to serve.
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