荞麦面配脆皮鸭和热蘸酱

Stir together 4 cups filtered water, kombu, and shiitakes in a medium bowl. Let stand at room temperature at least 8 hours or up to overnight. Remove kombu and mushrooms; discard or, if desired, reserve to make another batch of dashi.

撒上盐的鸭乳房。将鸭子，皮肤朝上，放在盘子上。冷藏，发现至少8小时或直至一夜。

Combine soy sauce, hon mirin, and sugar in a large saucepan. Cook over medium, stirring occasionally, until mixture just begins to simmer and sugar is dissolved, 3 to 4 minutes. Stir in dashi, leek strips, and, if using, sake. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until leek is tender and mixture has reduced to about 4 cups, 20 to 25 minutes. Cover dipping sauce, and keep warm over low until ready to serve.

在培养基上加热中煎锅。将鸭胸部放在煎锅中，将鸭胸部放在煎锅中；将热量降低至中低。烹饪，不受干扰，偶尔从煎锅上勺子勺子，直到脂肪呈现为10至12分钟的金色，皮肤为金黄色。翻转鸭胸；煮至最厚的温度计，最厚度为130°F，中型稀有2至4分钟。将鸭子转移到切菜板上；休息10分钟。

To serve, divide dipping sauce evenly among 4 bowls. Cut duck breasts crosswise into 1/4-inch-thick slices, and add to bowls. Top evenly with citrus peel and ginger strips; garnish with mitsuba, togarashi, and serrano. Serve immediately with cold soba noodles.