Duck Breast with Udon Noodles and Mushroom Vegetables

Stir the ingredients for the marinade and soak the duck breast in it for a few hours.

Slice the cucumber and salt it. Rinse and drain the arugula.

Heat dashi soup in a large saucepan.

Heat a cast iron skillet, sear duck breast without fat on skin side, then turn and sear on other side. Then transfer duck breast to an ovenproof dish, place in hot stove and cook for 15 minutes until done.

Deglaze roasting pan with marinade. Later add a large ladle of dashi soup. Set sauce aside (keep warm).

Rinse cucumber sticks briefly under running water, mix with shredded arugula, grate a tiny bit of ginger over the top and add 1 teaspoon vinegar. Mix, season lightly with salt.

Heat a wok and quickly sauté the mushrooms with the carrot sticks. Add the leeks at the end, but do not continue to sauté. Deglaze with the sauce and keep warm.

Cook the pasta in the soup. Drain, drizzle with a tiny bit of sesame oil and stir in the finely chopped nori.

Put the noodles on plates or in deep bowls, add the vegetables and enough sauce, cut the duck breast (relax a little before) into thin slices, put on a little arugula cucumber and serve.

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