Welcome back and happy holidays! We are so hoping to give you a break during what is likely the most hectic week of the season by cooking for you. If you are new here, we are so grateful that you have joined us. This part of the club brings us so much joy. I am writing to you from the bar, with all of the Christmas lights on and the smell of a “test batch” of kamonegi soba lingering in the air. I am drinking some warm sake and trying not to be gushy when I talk about how much I love the holidays (I really do). We hope to see you and your loved ones this season…

Why this dish?

This month’s meal is to bring you luck. Chef Moe has prepared kamonegi toshikoshi soba! “Kamo” means duck and “negi” means leek… and toshikoshi soba is a traditional Japanese dish of buckwheat noodles in a hot broth that is eaten on New Year's Eve. The name loosely translates to "year crossing" and the dish symbolizes the transition from the old year to the new.

We tried to make this dish as easy as possible for you to enjoy in the comfort of your own kitchen. All of the delivered food will keep in the fridge for 3-4 days.

Kamonegi Toshikoshi Soba Preparation

Allergies: Fish + Gluten

Step One: Prepare for Soba Noodles

Prepare for Soba Noodles by putting a pot of at least 3 qt of water on the stove and turn it on High heat to boil (no need to add salt). You will add 1 cup of the soba noodle cooking water to the soup base

Step Two: Duck Breast Reheating Instructions

These are kind of optional if you are in a rush, the duck is ready to eat and will naturally warm up over the hot broth:

Put a pan on the stove and turn it on to medium heat. Place the duck breast skin side down on the cold pan to re-crisp up the skin some more. The duck breast has already been cooked to medium-rare and this sear is to bring it to medium.
Once the skin is golden, warm and crispy, remove the duck and let rest.
Slice duck thin (see photo)