Japanese Duck Soba Soup | Kamo Nanban Soba

Score the duck breast skin in a dense criss-cross pattern, making sure not to cut into the meat. Slice the duck breast into thin, bite-sized slices. Wash the leek thoroughly and cut it into 3-4 cm long pieces. Peel the ginger and cut it into thin matchsticks. Finely slice the spring onions into rings for serving.

Heat a dry frying pan or one very lightly greased with sesame oil over medium heat. Add the leek pieces and fry them for 3-4 minutes on all sides until they get a nice golden-brown, caramelised crust. Remove them to a bowl.

In the same pan, using the rendered duck fat and the remaining sesame oil, sear the duck breast slices for 1-2 minutes per side until they develop a nice crust, while remaining pink and juicy on the inside. Remove the meat slices to a plate as well.