Duck Udon Recipe

1. Prepare broth

In a medium saucepan, combine fish stock, chicken stock, sliced ginger, and smashed garlic. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 10 minutes to infuse flavors.

2. After simmering, remove ginger and garlic pieces with a slotted spoon. Stir in light soy sauce, mirin, rice vinegar, kosher salt, and white pepper. Taste and adjust seasoning — broth should be light, slightly savory, and balanced. Keep broth hot on the lowest simmer while you cook the other components.

3. Cook udon

Bring a large pot of water to a rolling boil. Add fresh udon and cook according to package directions (usually 2–3 minutes) until just tender. Drain and briefly rinse under warm running water to remove excess starch and prevent sticking. Divide noodles between two serving bowls and set aside.

4. Score the skin of each duck breast in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Pat breasts dry with paper towel. Season both sides with kosher salt and freshly ground black pepper.

5. Heat a heavy skillet (cast iron recommended) over medium heat until hot. Add 1 teaspoon neutral oil, swirl to coat. Place duck breasts skin-side down in the dry pan (skin will render fat). Press briefly so skin makes full contact. Cook without moving 6–8 minutes until most fat is rendered and skin is deep golden brown and crisp.

6. Flip breasts and cook 3–5 minutes on the flesh side for medium-rare (internal temp 57–60°C / 135–140°F). Adjust time for desired doneness. Transfer duck to a cutting board and tent loosely with foil. Let rest 6–8 minutes so juices redistribute.

7. After resting, slice duck breasts thinly on a diagonal into 1/4-inch slices. Reserve any rendered fat in the pan for quick sautéing of vegetables if desired.

8. Vegetables: If you kept the rendered duck fat, heat the skillet over medium-high and add shiitake slices. Sauté 1–2 minutes until softened. Add baby bok choy cut-side down and sear 1–2 minutes, then add 2–3 tablespoons of warm broth, cover briefly and steam 1–2 minutes until just tender. Toss with 1/2 teaspoon sesame oil and remove from heat.

9. Soft-boiled eggs: If not already prepared, bring water to a boil, lower eggs in and cook 6–6.5 minutes for jammy yolk. Transfer to an ice bath 2 minutes, peel and halve.

10. Assemble bowls: Reheat broth to a gentle simmer and ladle approximately 350–400 ml hot broth over the udon in each bowl so noodles are submerged but not overflowing. Arrange sliced duck breast neatly on top of noodles.

11. Top each bowl with a halved soft-boiled egg, sauteed shiitake and baby bok choy, sliced scallions, and a sprinkle of toasted sesame seeds. Add microgreens or mizuna lightly to the side or on top for freshness. Drizzle any remaining broth or 1/2 teaspoon sesame oil over the bowl if desired.

12. Small house salad: Toss microgreens with light vinaigrette (2 tablespoons total) and serve on a small plate alongside the udon bowl.