This is the first recipe of the new category “Secret Menu”. The idea of this category is to provide a simple yet yummy way of using leftovers.

For this recipe, we are using some leftover duck fillet (you can of course use any other cuts) and some of its rendered fat to make a noodle bowl. The rendered fat is what will bring a rich flavour to the broth, while the miso provides the umami.
I made it with Soba noodles, but you can also use ramen, udon or instant noodles.

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Ingredients:

• Leftover duck fillet
• 2 tbsp of rendered duck fat (plus some more if you would like to crisp up the fillet)
• 1 tsp of miso paste
• 1 tbsp of soy sauce
• 1 portion of noodles

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Directions:

Making the broth:

• Combine the duck fat, miso paste and soy sauce in a bowl and add one cup of boiling water.
• If you are using instant noodles, you can also add its flavouring/dry veggies.
• Mix well until the miso paste is totally dissolved.
• Add more soy sauce to taste.

Plating:

• Follow the packet instructions to cook the noodles.
• Crisp up the duck in its fat for added richness, before slicing it thinly.
• Drain the noodles and add them to the broth bowl.
• Top it with the duck fillet slices.
• You could also add some sliced scallion, or some boiled egg.

Enjoy 😉