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Japanese Inspired Sous Vide Duck

yield: 4 total time: 75 minutes
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Ingredients

  • 2 pounds duck breast
  • 1 tablespoon yuzu juice substitute with lemon if needed
  • 2 teaspoons Japanese soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 sheets dried kelp kombu, rinsed
  • 1/2 cup fish bonito, flakes
  • 2 shiitake mushrooms sliced, can be dried
  • 2 teaspoons plum paste, umeboshi – I used umeshu
  • 2 stalks scallions chopped
  • 2 cloves black garlic optional
  • 4 slices duck sous vide, from above
  • marinade Sous vide duck, from above
  • duck fat from above
  • Japanese soy sauce
  • 2 cups dashi
  • 3 ounces soba noodles
  • green onions sliced, to serve
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