Yo! Sushi is a Japanese cookbook I bought about the time Nobu opened in Melbourne mainly because it had a recipe for miso black cod, which of course I have never cooked. Having said that the book has a lot of simple light dishes and covers a lot of Japanese basics which means it should be getting a lot more use than it is.
Duck breast with soba noodles and spinach was my choice and I had all the ingredients I needed except three – duck breast, soba noodles and spinach. Duck breast procurement is problematic in my suburb but I did manage to get my hands on a couple of ducks, so took off the breasts for this dish and dispatched the marylands to the freezer – look out for duck confit or something similar in the near future.
Anyway, the recipe is pretty simple. First make the ponzu dressing. Combine 50 ml each of cider vinegar, rice vinegar, lemon juice and lime juice with 100 ml of soy sauce. Then cook and cool the soba noodles and fold in 1 tsp sesame oil and spinach leaves. Finally cook the duck breast as follows:
Prick skin and rub 1/2 tsp of salt into each breast
Cook skin side down over medium heat for 5 mins
Remove duck from pan and discard fat
Cook duck skin side up over high heat for 2 mins
Turn over and cook skin side down for further 4 mins or until skin is crisp and golden
Allow duck to rest for a few minutes then slice and serve on top of noodles before drizzling a spoon of ponzu sauce over the dish.