Preheat the oven to 180C/350F/
Gas 4. Put the oil in a frying pan
and add the duck breasts, skin
side down. Place the pan over a
medium heat and cook for 4-5
minutes, until a rich golden brown,
then turn the breasts over and
cook for another 4-5 minutes.
If large, you may want to finish
the duck breasts in the oven – if
so, put the pan in the oven if
ovenproof, or transfer to a baking
tray, and cook for a further 5-10
minutes. For nice pink duck, look
for an internal temperature of
55-57C/131-135F.
Combine the soy sauce, sake
and mirin. Put the pan back on
the hob over a medium-high heat.
Pour in the sauce and roll the duck
through it to coat, reducing the
sauce to a sticky glaze. Rest for at
least 5 minutes before slicing thinly.
Divide the duck among 4 bowls
of noodles, with broth, spring
onions, sesame seeds and an egg.
Recipes and photographs taken from Japaneasy by Tim Anderson, photography by Laura Edwards. (Hardie Grant, £20).
