This one was really simple, but really satisfying. First, a dashi broth, supplemented with the sauce from the night before, and miso at the end with the heat off. Julienned carrots blanched, then udon cooked in the same water. All in a bowl with sliced duck breast on top and gomasio over all. The smoky dashi and smoky duck were a pretty powerful harmony, and done very well by a 2003 Chèze Saint-Joseph.
