Duck Soba Bowls with Mushrooms and Roasted Scallions

Duck Soba Bowls with Mushrooms and Roasted Scallions

When it's rainy and cold, sometimes the best cure is a spicy bowl of soup. It's no secret that I love the combo of duck and soba but the addition of crispy, roasted scallions really takes this up a notch.


Serves: 2

Cost: $$$

Skill Level: Intermediate

Time to Make: 50 minutes


1 Moulard Magret duck breast

4 cups mushroom stock (you can replace with vegetable stock or chicken stock)

1 teaspoon black vinegar

2 teaspoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

8 scallions

1 tablespoon, plus 1 teaspoon olive oil, divided

1 shallot

10 shiitake mushroom caps

Chili oil, optional, for serving


Prepare Ingredients: Preheat oven to 350ºF. Prepare the noodles according to the package instructions and drain and rinse and transfer to a large bowl. While the noodles are cooking, thinly slice the shallot. Slice the large mushroom caps and leave the small mushroom caps whole. Trim the scallions. Pat the duck breast dry and score the skin in a cross-hatch pattern, with incisions about 1/2'' away from each other. Be care not to cut the flesh. Season the breast with salt and pepper.

Roast the Scallions: On a roasting pan toss the trimmed scallions in 1 tablespoon of olive oil and season with salt and pepper. Arrange in an even layer. Transfer to the bottom rack of the oven and cook for 35-40 minutes, flipping once halfway through cooking.

Make the Broth: In a pot, add the remaining 1 teaspoon of olive and heat over medium high until hot. Add the shallots and mushrooms and cook for 6-8 minutes or until well browned and softened. Add the mushroom stock, black vinegar, soy sauce, and sesame oil and bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season to your preference.

Prepare the Duck: Gently lay the duck breast, skin down, in a cold skillet. Turn the heat to medium and cook for 8-10 minutes, adjusting the heat as necessary until all the fat has rendered and the skin is well-browned. Flip and transfer to the middle rack of the oven and cook an additional 10-15 minutes or until the duck reaches your desired temperature. I recommend 135ºF. Remove the duck from the skillet and rest for 5-10 minutes before thi slicing cross-wise.

To Serve: Divide the soba noodles between bowls and ladle the broth and mushrooms on top. Arrange the crispy scallions and a few slices of duck breast on top. Drizzle with a touch of chili oil if desired. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!