- 400-500 g free-range duck breast
- 1 x 120 g shiitake mushrooms punnet, dusted, trimmed and thinly sliced
- 400 g ready-to-use udon noodles
- 500 ml mushroom stock
- Steamed baby bok choy, for serving
- Sesame oil, for serving
- For the marinade, mix:
- 2 T soya sauce
- 1 T honey
- 1 x 5 cm fresh ginger piece, grated
- 1 garlic clove, crushed
- 1 t sesame oil
- 1 T mirin or dry sherry
Preheat the oven to 190°C. Pour boiling water over the duck breasts. Prick the skin well. Remove from the water and place, skin-side down, in a lightly oiled pan. Cook slowly until the skin is golden brown and crisp.
Place the mushrooms in a lightly oiled baking dish or pan, just large enough to take the duck breasts. Add the browned duck breasts, skin-side up. Chill the cooled duck fat for roasting potatoes another time.
Pour the marinade over the duck. Roast for 10 minutes, or until the duck is still pink and moist and the mushrooms just cooked. Allow to rest for 5 minutes, then slice thinly.
Warm the noodles with the mushroom stock. Spoon the sliced duck and mushrooms over the strained warm noodles, reserving the stock for moistening, if necessary. Serve with steamed bok choy moistened with sesame oil.