ponzu marinated pan seared duck breast

1 boneless duck breast
1 tsp. extra virgin olive oil
kosher salt
fresh cracked black pepper
2 scallions
ponzu sauce (recipe below)

ponzu sauce:

1/2 cup citrus juice (lemon or lime)
1/2 cup soy sauce
2 2/3 tbsp. sake
1 piece kombu (1 1/2" square)
2 tbsp. bonito flakes

mix all ingredients together and refrigerate for 3 days.

preheat over to 400 degrees. score the skin side of the duck breast on the bias about 1/2" away from each score. rub entire breast with salt and pepper. in a medium size pan heat the oil on medium high heat. add in the breast skin side down and sear for about 5-6 mins. or until the skin side is crispy. flip the breast over and transfer the pan to the oven and roast the duck for 5 mins. while the duck is still hot remove the duck from the pan into a shallow bowl and marinate in the ponzu sauce for 3 hours.

cut the breast on the bias against the grain. plate, pour ponzu sauce over the duck, and garnish with scallions.

enjoy :)

justin

soy sauce pickled daikon

1 medium size daikon
4" konbu square (cut into 1/2" pieces)
1/3 cup soy sauce
2 tbsp. mirin

peel the daikon and cut in half lengthwise. score on the bias 1/3rd the way down the daikon about 1/8" apart. place the daikon into a plastic bag, and pour in the konbu, soy sauce, and mirin. let stand for about 1 hour. chill, cut into 1/2" slices and serve.

enjoy :)

justin

kimchi style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
9 cups water
1 cup kosher salt
1 cup cider vinegar
2 fuji apples (core removed and cut into 1" size pieces)
kimchi sauce (see below)

kimchi sauce:

1/4 cup white rice vinegar
1/4 cup dashi broth (see below)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce

dashi broth for kimchi:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.

mix all of the ingredients together for kimchi sauce.

kimchi style pickled cucumbers:

in a large pot add in the water, salt, vinegar, and apples. bring the pot to a boil and boil for 40 mins. remove the apples from the brine, and add in the pickles letting the sit in the brine until it has cooled. turn the cucumbers every now and then. after the brine has cooled. add the cucumbers into a mason jar, and pour the brine over covering to the top. close the jar and let sit on the counter for 24 hours.

strain the brine off of the cucumbers. cut into 1/4" slices and mix with the kimchi sauce. chill and serve cold with toasted sesame seeds.

enjoy :)

justin

hot duck broth soba

2 cups spinach
1 duck breast
4 1/2 cups soba broth (see below)
1 pound soba noodles
1 scallion (cut on the bias)

soba broth:

8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar

cook time: 1 hour 30 mins.

place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.

broth will last 3-4 days chilled in the refrigerator, or you can freeze in ice trays and save for later.
makes about 8 cups of soba sauce.

soba:

prepare a large ice bath and a large pot of salted boiling water. bring to a boil and add in the spinach. cook for 20 seconds, and add in the ice bath to shock the spinach. drain well. using a 12" by 12" piece of plastic wrap lay the spinach across to form a 1" row about 1/2" from the bottom. roll the plastic wrap around the spinach and drain in a sink. cut into 4 equal pieces.

trim the excess fat off of the duck and cut the breast on the bias against the grain into 1/4" pieces. pour 1/2 cup of soba broth into a saute pan and bring to a boil. add in the sliced duck breast and cook for about 10-15 seconds on each side. remove the duck, and add in the remaining soba broth and simmer.

bring a large pot of water to a boil, and add in the soba noodles. cook for 4 mins. then drain. unwrap the spinach from the plastic wrap.

serve in a bowl with soba noodles, duck breast, spinach, soba broth, and scallion.

serves 4

enjoy :)

justin

asian style pickled cucumbers

6 kirby cucumbers or mini seedless cucumbers
1 1/2 tbsp. salt
2 cups water
3 scallions
1 dried chili (halved and seeded)
2 tbsp. sesame oil
3 tbsp. sake
2 tbsp. sugar
4 tbsp. cider vinegar
3 tbsp. soy sauce

cut the cucumbers into 2" pieces. score on the bias 2/3's the way down every 1/8". mix the salt into the 2 cups of water and soak the cucumbers for 1 hour. drain the salt water, and set cucumbers aside. cut the scallions on the bias, and mix in with the chili and sesame oil. in a small pan add in the sake, sugar, and 4tbsp. of water and bring to a boil. remove from heat and add in vinegar and soy sauce. mix together with the sesame oil mixture, and pour over the cucumbers. chill and serve.

enjoy :)

justin

pressed pesto sandwich

1 loaf soft italian bread
4 slices tomato
4 slices fresh mozzarella
3 pieces prosciutto
2 tbsp. fresh pesto (recipe below)

cut the loaf in half and add 1 tbsp. of fresh pesto to each sides of the bread. stack in your tomatoes, mozzarella, and prosciutto. heat a medium size frying pan on medium low. add the sandwich to the pan and place a cast iron skillet on top of the sandwich and cook for about 5 mins. on each side until the bread begins to get crunchy. cut in half and serve.

enjoy :)

justin

simple pesto

2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (toasted)
3 garlic gloves (minced)
kosher salt
freshly cracked black pepper

in a small pan toast the pine nut on medium heat for about 5-10 mins. or until they start to change color. mix in the basil and toasted pine nuts into a food processor and pulse a few times. gradually add in the olive oil pulsing in between. add in the garlic and parmesan cheese, salt and pepper to taste and blend until everything is mixed.

enjoy :)

justin