Duck Confit Cold Inaniwa Udon Recipe
Tempura Sweet Potato & Eggplant | Negi Salad | Sesame-Garlic Mentsuyu Sauce
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Ingredients
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Duck Confit
Inaniwa Udon
Tempura Vegetables
Negi Salad
Sesame-Garlic Mentsuyu Sauce
Method
Duck Confit Preparation
Prepare the Duck
Rub the duck legs with salt, black pepper, and thyme. Let them cure in the refrigerator for at least 12 hours.
Cook the Duck
Preheat the oven to 225°F (107°C). Place the duck legs in a baking dish and cover with duck fat. Cook in the oven for 3 hours until tender.
Cool and Store
Remove the duck legs from the fat and let them cool. Store in the refrigerator until ready to use.
Udon and Tempura Preparation
Cook Udon
Boil a pot of salted water and cook the Inaniwa udon noodles according to package instructions. Drain and rinse under cold water.
Prepare Tempura
Cut the sweet potato and eggplant into thin slices. Mix the tempura batter with ice water and dip the vegetables in the batter. Deep fry in hot oil until golden brown.
Salad and Sauce Preparation
Make Negi Salad
Chop the negi and mix with sesame oil, soy sauce, and rice vinegar.
Assembly
Plate the Dish
On a plate, arrange cold udon noodles, topped with duck confit, tempura vegetables, negi salad, and drizzle with sesame-garlic mentsuyu sauce.