Kamo Soba

• 300 g (10½ oz) duck breast
• 2 leeks (white part)

Cut the duck breast into 6 mm (¼ in) slices, and the leeks into 3 cm (1¼ in) lengths. Heat the oil in a saucepan, and add the leeks. Cook, stirring, on a high heat, until the parts in contact with the saucepan are well browned – they don’t need to be cooked through at this stage. Add the slices of duck and cook briefly on both sides. When the meat changes colour, add the soup ingredients. Bring