Seared Duck with Garlicky Mushrooms, Spicy Shallot Oil, and Charred Bok Choy!
**Make the Broth:** In a pot, add the 6 cups of mushroom stock and 1 teaspoon of hondashi. Bring to a boil. Reduce heat, cover, and simmer as you finish the rest of the recipe.
**Prepare the Shallots:** In a large skillet, heat the 1/3 cup oil over medium until hot, Add the shallots and cook, stirring frequently, until the shallots are browned and crispy all over, about 10 minutes. Reduce heat as necessary while cooking to keep them from burning. Transfer the shallots to a paper towel lined plate and sprinkle a little salt on them. Transfer the oil in the skillet to a heat proof jar.
**Make the Shallot Oil:** In a food processor, combine the 2 garlic cloves, chili oil, and the reserved shallot cooking oil. Pulse until smooth. Stir in the togarashi if using and season with salt. Transfer to a small serving bowl and leave at room temperature.
**Cook the Mushrooms:** Heat a slick of olive oil in the same skillet you cooked the shallots in over medium high heat. Add the sliced mushrooms and cook, stirring regularly until well browned, about 8 minutes. Add more oil as necessary if it seems to dry while you're cooking and reduce heat as necessary to keep them from burning. Season with salt and pepper.
Stir in the garlic chives and scallions and turn heat down to medium low and cook until tender and fragrant and tender, about 4-5 minutes.
Transfer the mushroom mixture to the bowl with the soba noodles and toss to combine everything. Cover with foil and keep warm.
**Make the Duck Breasts:** Gently lay the duck breasts, skin down, in a cold skillet. Turn the heat to medium and cook for 10-15 minutes, adjusting the heat as necessary until all the fat has rendered and the skin is well-browned. Flip and cook an additional 6-8 minutes or until the temperature reaches 135ºF (or your desired internal temperature!) Transfer the duck to a cutting board and rest for 5-10 minutes. After the duck has rested, thinly slice cross-wise.
**Make the Bok Choy:** Turn the duck fat in the skillet to medium high and add the bok choy, cut side down and cook without moving for 3-4 minutes. Cover and cook an additional minute or two to steam the tops of the bok choy. Remove from heat.
**To Serve:** Divide the soba noodles and mushrooms between bowls and ladle a bit of broth on top of the noodles. Arrange the sliced duck and bok choy on top of each bowl. Sprinkle the crispy shallots on top and serve with the spicy oil. Enjoy!
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