Minced Duck in a Noodle Broth

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Meatballs:
Duck breast fillet		1
Breadcrumbs soaked in milk		1/2 cup
Spring onions		2
Ginger (grated)		1 thumb
Egg		1
Noodle Soup:
Onion		1/2
Leek		1
Ginger slices		2
Thick dashi broth		700-1000ml
Light soy sauce		1 tbsp
Mirin		1 tbsp
Vegetable oil		as required
Soba noodles & cayenne pepper		as required

Method

Cook

30min

Remove the duck skin and cut the breast into small pieces. Put into a blender.

Add the breadcrumbs and milk mixture, ginger and sliced spring onions.

Blend until smooth. Season with salt.

Put the soy sauce and mirin into the dashi broth and bring to the boil in a pan.

Boil the soba noodles in another pan.

Make meatballs out of the duck mixture at Step 3 and put into the broth at Step 4.

Put the oil in a frying pan and fry the leeks cut into 2cm pieces. When nicely browned, add to Step 6. Turn the heat off when the duck meatballs are cooked through.

Transfer to a serving bowl with the cooked soba noodles.

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