Classic kamo nanban soba

Name: Classic kamo nanban soba
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 leek, trimmed and washed; 1 skin-on duck breast; 5 tbsp Japanese all-purpose soy sauce (such as Kikkoman); 1 tbsp mirin; 500 g pouch Cooks’ Ingredients Dashi; 1 tbsp demerara sugar; 200 g Clearspring Organic Buckwheat Soba Gluten Free Noodles; Cooks’ Ingredients Shichimi Togarashi, to taste (optional)

Nanban, which literally means ‘southern barbarian’, is an antiquated Japanese word. Originally used to describe the Europeans who first arrived in Japan in the 16th century, it is now used for foods with a European connection. Although this soba dish by Tim Anderson is authentically Japanese, it was given the name nanban as both onions and red meat (in this case, duck) are strongly associated with European food.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusresting

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Ingredients

1 leek, trimmed and washed
1 skin-on duck breast
5 tbsp Japanese all-purpose soy sauce (such as Kikkoman)
1 tbsp mirin
500g pouch Cooks’ Ingredients Dashi
1 tbsp demerara sugar
200g Clearspring Organic Buckwheat Soba Gluten Free Noodles
Cooks’ Ingredients Shichimi Togarashi, to taste (optional)

Method

Cut a 5cm piece off the leek from the end nearest the roots. Cut this piece in half, lengthways, then shred it as finely as you can. Transfer the shredded leek to a bowl of iced water and set aside in the fridge. Cut the remaining leek into chunks roughly 2cm thick.
Prick the duck skin all over with a fork, then season with fine salt. Put the duck breast skin-side down in a nonstick cast-iron pan or frying pan, then set it over a low heat. Add the leek chunks to the pan next to the duck breast (they will cook in the fat as it renders from the duck skin).
After 10 minutes, turn the leek chunks over and cook for another 10 minutes (still on a low heat). Turn the duck over for the final 5 minutes (so both the leek and duck cook for 20 minutes). The duck skin should be richly bronzed and the meat will be cooked to medium. Cook for a further 2-3 minutes if needed. Transfer the duck and leek to a board, let the meat rest for at least 5 minutes, skin-side up, then slice thinly against the grain.
Meanwhile, in a pan, combine the soy sauce, mirin, dashi, sugar and pan-fried leek and bring to a low simmer. Fill a separate pan with at least 2 litres water, then cook the soba according to pack instructions. Drain, then carefully rinse the noodles under running water to remove the excess starch. Tip the soba into deep bowls, pour over the broth and leek chunks, then top with the sliced duck and shredded leeks. Sprinkle over shichimi togarashi to taste, if liked.