A clear duck consommé served with soba noodles and garnished with freshly shaved black truffle. Slow-simmered for clarity and rich flavor.
Serves 4
Ingredients:
- Duck Consommé (see sub-recipe)
- Soba noodles (see sub-recipe)
- Truffle Garnish (see sub-recipe)
- Truffle Oil (a few drops)
Speciality Items:
- Cheese Cloth Need it? Click here to start cooking
- Microplane Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Truffle Oil Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Clean, salty, nutty; sharp contrast to duck depth.
Refined minerality complements truffle.
Steps:
- Reheat consommé gently without boiling.
- Place cooked soba noodles in the center of warmed soup bowls.
- Pour consommé around noodles carefully to maintain clarity.
- Top with shaved truffles. Optionally, drizzle a few drops of truffle oil for aroma.
Duck Consommé
Ingredients:
- 1 (3–4 lbs) – Whole duck (or duck carcasses from previous cooking)
- 8 cups – Cold water
- Egg whites (for clarification)
- 1 – Onion (chopped)
- 1 – Carrot (chopped)
- 1 – Celery stalk (chopped)
- 1 – Bay leaf
- 2 – Thyme sprigs
- Salt and pepper (to taste)
Steps:
- Roast or sauté the duck until golden (optional for extra depth).
- Combine duck bones/meat with cold water in a large stockpot. Slowly bring to a simmer, skimming off foam.
- Strain stock after 1–2 hours, reserving liquid.
- For clarification, whisk egg whites and mix with cold stock. Heat gently, stirring, until egg whites coagulate and trap impurities.
- Strain through fine cheesecloth. Season with salt and pepper. Chill if needed.
Soba Noodles
Ingredients:
- 200 g – Soba noodles (buckwheat)
- Water (for boiling)
- pinch – Salt
Steps:
- Cook soba noodles in salted boiling water until al dente, usually 4–5 minutes.
- Drain and rinse under cold water to stop cooking.
- Keep aside until plating.
Truffle Garnish
Ingredients:
- 10–15 g – Black truffle
Steps:
- Carefully shave truffle thinly just before serving using a small truffle slicer or microplane.
- Reserve for final garnish.
More Info
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