Duck Confit Cold Inaniwa Udon Recipe
Tempura Sweet Potato & Eggplant | Negi Salad | Sesame-Garlic Mentsuyu Sauce
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Ingredients
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Duck Confit
Cold Inaniwa Udon
Tempura
Negi Salad
Sesame-Garlic Mentsuyu Sauce
Method
Duck Confit Preparation
Curing the Duck
Season the duck legs with salt, black pepper, garlic, and thyme. Cover and refrigerate for at least 24 hours.
Cooking Duck
Preheat the oven to 225°F (110°C). Place the duck legs in a baking dish and cover with duck fat. Cook in the oven for 2.5 to 3 hours until the meat is tender.
Cooling
Remove the duck from the fat and let it cool. Store in the refrigerator, covered with fat until ready to use.
Cold Inaniwa Udon Preparation
Cooking Udon
Bring a pot of water to a boil and cook the Inaniwa udon noodles according to package instructions. Drain and rinse under cold water until cool.
Tempura Preparation
Making Tempura Batter
In a bowl, mix the flour and ice-cold water just until combined. Do not overmix.
Frying Tempura
Heat vegetable oil in a deep pan. Dip the sweet potato and eggplant slices in the batter and fry until golden brown. Drain on paper towels.
Negi Salad Preparation
Preparing Salad
In a bowl, combine the sliced negi, soy sauce, rice vinegar, sesame oil, and toasted sesame seeds. Toss well to mix.
Sesame-Garlic Mentsuyu Sauce Preparation
Making the Sauce
In a saucepan, combine soy sauce, mirin, dashi stock, ground sesame seeds, and minced garlic. Bring to a simmer and cook for 5 minutes. Let cool.
