Japanese Inspired Sous Vide Duck

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