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Japanese Inspired Sous Vide Duck

yield: 4 total time: 75 minutes

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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