Roast Duck and Mushroom Udon (Kamo Kinoko Udon)
This savory, delicious combination of roast duck and mushrooms is also often used with soba noodles. Pekin duck breasts are tender and small but can be hard to find; you can also use more widely available Muscovy duck breasts (double the cooking time) or boned chicken thighs instead.
- Time: 570 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- pound Pekin or Muscovy duck breast, or boned, skin-on chicken thighs
- tablespoons soy sauce
- tablespoons mirin
- tablespoons sake
- whole Japanese green onions or 12 regular green onions
- very thinly sliced Japanese or regular green onions
- pound fresh or frozen udon noodles
- Udon Broth
- ounces mixed wild and cultivated mushrooms, such as chanterelle, shiitake, and t