2portobello mushroomsor equivalent weight of button mushrooms
Nori
Instructions
Duck
Season the duck legs, massaging the salt and pepper into the duck.
Put the duck legs into a vacuum bag and seal (or use a ziplock bag and the water displacement method).
Sous vide at 56 degC for 12 hours.
Plunge the bag into ice water to cool then store in the refrigerator until ready to use (will be ok for a few days in the bag is not opened).
Remove the duck legs from the bag. Separate off any solidified fat. There should be enough to sauté the onion for the curry soup.
Separate off the congealed duck juices and retain for the curry soup stock.
Remove the skin, then remove the duck meat from the bones. Break the meat up into bite sized pieces.
Keep the bones for the curry soup stock.
Ajitsuke Tamago (soft boiled and marinated eggs)
Combine the soy sauce, mirin, sake, and sugar in a saucepan over a medium heat and bring up to a boil.
Remove from the heat and add the katsuobushi.
Allow to cool for 10 minutes then strain.
Bring a medium saucepan full of water to a boil then reduce to a simmer.
Pierce the eggs at the wider end with a needle or egg piercer. This removes the air pocket and makes them easier to peel.
Lower the eggs into the water and cook for exactly 6 minutes. Turn the eggs occasionally in the first minute to help the yolks be centered.
Transfer the eggs to an ice bath to halt the cooking.
Carefully peel the eggs, starting at the wider end that was pierced..
Put the eggs and soy marinade into a zip-lock plastic bag, remove any air, and seal.
Store in the refrigerator for 48 hours, moving occasionally to ensure even coverage of the marinade.
Drain after 48 hours and discard the marinade. Store in the refrigerator until needed.
Curry soup
In a saucepan add the dashi stock, chicken stock, duck bones, congealed duck juices, and dried shiitake mushrooms. Bring to a boil then reduce to a simmer. Simmer for 30 minutes.
Strain the stock into a bowl.
Finely dice the onion.
Sauté the onion in the duck fat (and/or butter) until softened. Then add the garlic. Sauté for a few more minutes.
Sprinkle on the flour and curry powder. Stir into a paste.
Slowly add the stock, one ladle at a time, stirring continuously.
Once all the stock is added you should have a delicious slightly thickened curry soup.
Mushrooms
Preheat the oven to 180 degC.
Slice the mushrooms and lay flat on parchment paper on a baking tray.
Drizzle with a little olive oil and soy sauce.
Bake for 15 minutes, turning the mushrooms over half way through.
Serving
Warm the bowls.
Add a portion of udon noodles, pour in a portion of curry soup, and top with duck, egg, mushrooms, and nori.