Duck Confit Cold Inaniwa Udon Recipe
Tempura Sweet Potato & Eggplant | Negi Salad | Sesame-Garlic Mentsuyu Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Confit
Cold Inaniwa Udon
Tempura
Negi Salad
Sesame-Garlic Mentsuyu Sauce
Method
Duck Confit Preparation
- 1
Curing the Duck
Season the duck legs with salt, black pepper, garlic, and thyme. Cover and refrigerate for at least 24 hours.
- 2
Cooking Duck
Preheat the oven to 225°F (110°C). Place the duck legs in a baking dish and cover with duck fat. Cook in the oven for 2.5 to 3 hours until the meat is tender.
- 3
Cooling
Remove the duck from the fat and let it cool. Store in the refrigerator, covered with fat until ready to use.
Cold Inaniwa Udon Preparation
- 4
Cooking Udon
Bring a pot of water to a boil and cook the Inaniwa udon noodles according to package instructions. Drain and rinse under cold water until cool.
Tempura Preparation
- 5
Making Tempura Batter
In a bowl, mix the flour and ice-cold water just until combined. Do not overmix.
- 6
Frying Tempura
Heat vegetable oil in a deep pan. Dip the sweet potato and eggplant slices in the batter and fry until golden brown. Drain on paper towels.
Negi Salad Preparation
- 7
Preparing Salad
In a bowl, combine the sliced negi, soy sauce, rice vinegar, sesame oil, and toasted sesame seeds. Toss well to mix.
Sesame-Garlic Mentsuyu Sauce Preparation
- 8
Making the Sauce
In a saucepan, combine soy sauce, mirin, dashi stock, ground sesame seeds, and minced garlic. Bring to a simmer and cook for 5 minutes. Let cool.