0 added
0 in trolley
Quantity of Essential Leeks in trolley 0
Essential LeeksTypical weight 0.21kg
Typical weight 0.21kgItem price
62p each est.Price per unit
£2.95/kgNanban, 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,661kJ/ 631kcals |
---|---|
Fat | 13g |
Saturated Fat | 3.3g |
Carbohydrates | 81g |
Sugars | 14g |
Fibre | 5.3g |
Protein | 44g |
Salt | 6.6g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Essential Leeks in trolley 0
Item price
62p each est.Price per unit
£2.95/kg0 added
0 in trolley
Quantity of Gressingham Duck Breasts in trolley 0
Item price
£10.00Price per unit
£29.42/kg0 added
0 in trolley
Quantity of Kikkoman Soy Sauce in trolley 0
Item price
£3.00Price per unit
£2/100ml0 added
0 in trolley
Quantity of Cooks' Ingredients Mirin Rice Wine in trolley 0
Item price
£2.50Price per unit
£1.67/100ml0 added
0 in trolley
Quantity of Cooks' ingredients dashi in trolley 0
Item price
£4.25Price per unit
85p/100g0 added
0 in trolley
Quantity of Waitrose Demerara Sugar in trolley 0
Item price
£2.40Price per unit
£2.40/kg0 added
0 in trolley
Quantity of Clearspring Organic Buckwheat Soba Gluten Free Noodles in trolley 0
Item price
£4.60Price per unit
£2.30/100g0 added
0 in trolley
Quantity of Cooks' Ingredients Shichimi Togarashi in trolley 0
Item price
£2.00Price per unit
£3.64/100g