Duck Soup

• 2 duck breasts
• 2 cups beansprouts
• 3 green onions
• 2 cups shiitake
• 4 cups water
• 1 inch konbu piece of, 4 x 6 inches soaked the 4 cups of water overnight
• 1/2 cup bonito flakes loosely packed

1. Make the dashi by removing the kambu and bringing the water to a boil.
2. Remove from the heat and add the bonita flakes.
3. Let stand until the bonita flakes sink to the bottom, about 15 minutes and then strain.
4. Slice the green onions length wise on a bias and place in some cold water so they curl.
5. Slice the mushrooms and set aside.
6. Bring the dashi to a simmer.
7. Make diagonal sliceds about an inch apart across the top of the duck breast. Repeat the opposite way to make criss-cross marks through the skin.
8. In a saute pan, sear the duck breast skin-side down with no oil.
9. When nicely browned, flip over and place into the oven and cook to desired temperature.
10. To finish, place the bean sprout in the middle of the bowl with the sliced mushrooms around the sprouts.
11. Slice the duck breast on a bias fairly thin and fan around the sprouts.
12. Pour the dashi in the bowl and top with the green onion curls.

duck breasts, beansprouts, green onions, shiitake, water, konbu, bonito flakes loosely packed

Taken from www.yummly.com/recipe/Duck-Soup-1653812 (may not work)