Udon Noodles with Duck in Smoked Miso and Fig Glaze, Charred Bok Choy, and Sesame Pickled Carrot

Instructions

1. 1

   1. In a small bowl, combine the julienned carrot with 30 ml (2 tbsp) rice vinegar, 60 ml (1/4 cup) water, brown sugar, 1/2 tbsp soy sauce, half of the sesame seeds, and a pinch of chili flakes. Stir well and let it pickle for 15 minutes while you prepare the rest.

2. 2

   2. In another bowl, make the glaze by mixing the red miso, chopped dried figs, grated ginger, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 60 ml (1/4 cup) water, and black pepper. Set aside.

3. 3

   3. Pat the duck dry with paper towels. Heat a large skillet or wok over medium-high heat for 2 minutes. Add 5 ml (1 tsp) vegetable oil and sear the duck for 3 to 4 minutes, stirring, until browned and some fat has rendered. Add the shallot and half of the garlic, and cook 1 minute more.

4. 4

   4. Reduce to medium heat, add the glaze to the duck, and cook for 3 to 4 minutes, stirring, until the sauce thickens and coats the meat well. If you prefer to finish it in the oven, transfer the mixture to an ovenproof dish and bake at 375°F / 190°C for 5 minutes. Keep warm.

5. 5

   5. Heat a griddle or large skillet over high heat. Add 10 ml (2 tsp) vegetable oil and char the bok choy cut side down for 2 minutes. Turn it over, add a pinch of salt if desired and 30 ml (2 tbsp) water, cover for 1 minute so it softens slightly, then remove when charred but still crisp.

6. 6

   6. In the same skillet or wok, add the remaining vegetable oil, the rest of the garlic, and the toasted sesame oil. Cook for 20 seconds until the garlic is fragrant. Add the udon noodles and stir-fry for 2 minutes to heat through and coat well.

7. 7

   7. Add 1 to 2 tablespoons of the carrot pickling liquid to the noodles and stir-fry 1 minute more for shine and a light tang. Add half of the chives and toss.

8. 8

   8. Divide the udon noodles among four plates. Top with the glazed duck, charred bok choy, and drained pickled carrot. Finish with the remaining chives, the rest of the sesame seeds, and extra chili flakes if desired. Serve immediately.