Southern-Style Duck

Saturday, 7th April 2012

I've made this several times before with varying degrees of success. This time it was pretty good. Slice through the skin of a duck breast lengthwise in parallel cuts a few millimetres apart. Fry the duck breast skin side down for a few minutes until the skin is browned, then flip it and fry on the other side. Remove it from the pan (the centre will still be raw). In the duck fat fry some spring onions sliced into 1 inch pieces. Remove those too. Mix soup stock, soy and mirin and bring to a simmer. Slice the duck breast across into thin slices and then add it and the onions to the stock. Let it heat through for a minute or two only, enough to change the colour of the meat.
Cook some noodles (the recipe says Soba, but I like the fatter Udon noodles), drain and put the meat and onions of top, with some of the stock and top with sanshou pepper.