Umami-Glazed Duck Breast with Black Garlic & Soba Noodles

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.

   ~5 min
2. 2

   In a small saucepan, combine soy sauce, mirin, honey, and rice vinegar. Gently heat over low heat, stirring until the honey is dissolved. Mash the black garlic cloves into a paste and whisk them into the sauce. Simmer for 5 minutes until slightly thickened. Stir in sesame oil.

   ~15 min
3. 3

   Heat a large skillet over medium-high heat. Place the duck breasts skin-side down in the cold skillet (no oil needed). Cook for 8-10 minutes, or until the skin is golden brown and crispy. Pour off rendered fat as needed.

   ~10 min
4. 4

   Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare. Adjust cooking time for desired doneness, using a thermometer (135°F / 57°C for medium-rare).

   ~5 min
5. 5

   Remove duck breasts from the skillet and let them rest for 10 minutes. While resting, bring 2 L of water to a boil in a medium pot for soba noodles.

   ~10 min
6. 6

   Add broccolini to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

   ~3 min
7. 7

   Cook soba noodles according to package directions. Drain thoroughly.

   ~5 min
8. 8

   Slice the rested duck breasts thinly against the grain.

   ~2 min
9. 9

   Toss the cooked soba noodles with a tablespoon of the black garlic glaze and the finely grated ginger and garlic. This will infuse the noodles with flavor.

   ~1 min
10. 10

    Arrange the glazed soba noodles on serving plates. Top with sliced duck breast. Drizzle generously with the remaining black garlic glaze. Serve with blanched broccolini on the side. Garnish with scallions and sesame seeds if desired.

    ~2 min