INGREDIENTS:

ROUX:

• ¼ cup all-purpose flour
• 1 ½ tablespoons garam masala
• ½ tablespoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• Pinch of ground cinnamon
• ¼ teaspoon cayenne pepper
• 3 tablespoons unsalted butter
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon honey

DUCK:

• 3 (7.5-ounce) boneless, skin-on duck breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 tablespoon unsalted butter

SOUP:

• 1 tablespoon canola oil
• ½ medium yellow onion, sliced
• 9 medium shiitake mushrooms, sliced
• 1 quart (4 cups) Chicken Broth (see page 14)
• 2 carrots, peeled and cut into bite-size pieces
• ¼ cup soy sauce
• ¼ cup mirin
• 1 pound udon noodles, cooked
• 1 scallion, both green and white parts diced

INSTRUCTIONS:

1. In a small bowl, combine the flour, garam masala, turmeric, coriander, cumin, cinnamon, and cayenne.
2. In a medium saute pan or skillet over medium-high heat, melt the butter. Add the flour and spices to the melted butter. Stir together until the flour has absorbed all the butter. Stir in the tomato paste, Worcestershire sauce, and honey. Once everything is combined, turn off the heat and set aside.
3. To make the duck: Rub the duck breasts with the olive oil, and season with the garlic powder, ground ginger, and salt.
4. In a large saute pan or skillet over medium-high heat, melt the butter. Place the duck skin-side down in the pan and cook for 5 to 8 minutes, until the skin is crispy. Flip and cook for another 5 to 6 minutes for medium doneness, then remove from the pan.
5. To make the soup: Heat the canola oil in a large pot over medium-high heat. Add the onion and mushrooms and cook until softened, about 5 minutes. Add the chicken broth and carrots. Bring to a boil, then reduce the heat to low. Place the lid slightly ajar and simmer for 30 minutes.
6. Take one-quarter of the roux and place it in a ladle filled with some of the soup. Use another spoon to mix the roux into the soup before adding to the pot. Repeat until all of the roux is added. Add the soy sauce and mirin. Let simmer for 5 minutes.
7. To serve, add udon noodles to a bowl. Top with the soup, a duck breast, and scallions, then serve.

Here are some variations you can try to add a unique twist to the recipe:

1. Asian Fusion: Add a tablespoon of miso paste to the soup for a rich umami flavor. Garnish with chopped green onions, cilantro, and a drizzle of sesame oil. Consider using Chinese five-spice powder instead of the garam masala for a different spice profile.
2. Creamy Mushroom: Create a creamy mushroom sauce for the duck by sautéing sliced mushrooms in butter until golden brown, then adding a splash of cream and some fresh thyme. Serve the duck on a bed of creamy mushroom sauce instead of the soup.
3. Thai-inspired: Instead of the roux, make a Thai-inspired curry sauce by combining coconut milk, red curry paste, fish sauce, and a touch of brown sugar. Add diced bell peppers and snap peas to the soup for a pop of color and crunch. Serve with jasmine rice on the side.
4. Spicy Kick: Add a diced jalapeño or a pinch of crushed red pepper flakes to the roux for some extra heat. Use sriracha in the soup for a spicy twist. Garnish with chopped fresh cilantro and lime wedges.
5. Mediterranean Delight: Skip the roux and use olive oil as the base for the soup. Add Mediterranean herbs like oregano and basil. For the duck, marinate it in a mixture of lemon juice, minced garlic, and dried oregano before cooking. Serve with a side of tzatziki sauce and a Greek salad.