It's finally springtime and I'm celebrating with these duck & leek soba noodles with peas & bone broth. Perfect for those cool rainy Spring days.
Preheat to 500F.
Cut 5-6 skin-deep diagonals in each breast.
Season the non skin-side of the breast with salt and pepper.
Preheat your oven-safe skillet over medium/medium-high heat. Sear the duck breasts skin-side down until brown and crispy, ~10-15 minutes. You do not need excess oil, but if this is your first time making duck breasts, add a thin layer of oil before searing.
While your duck is searing, bring a pot of water to boil for your noodles. Cook your noodles per the package. Drain, and set aside.
Drain the excess fat from the skillet with the duck breasts. You can keep it in the refrigerator and use it in place of butter and oil in your cooking. It's great to fry eggs in!
Finish the duck breasts skin side up in the oven for 5-6 minutes. Internal temperature should read 135F for medium rare. Let rest for 5 minutes before slicing into half-inch slices.
While your duck is in the oven, heat your bone broth with the leeks and fresh peas if you are using fresh. Once it comes to a boil, turn it off. If using frozen peas, add them now. Season with salt and pepper to taste.
To assemble, add your noodles to a bowl, pour over the broth with peas and leeks, and top with your roasted duck slices.