Duck Nanban Soba

Prepare an ice bath and place a large pot of salted water over high heat. When the water comes to a boil, add the spinach and cook quickly, 10 to 15 seconds, until bright green. Remove and submerge in the ice bath until cooled. Drain well.

Lay a 12-inch-long piece of plastic wrap on the counter and carefully lay the spinach across it to form a 1-inch-thick row about 1/2 inch from the bottom. Roll the plastic over the spinach to create a roll, leaving both ends open. Hold the spinach roll vertically over a sink and squeeze to drain excess water. Cut the rolled spinach into 4 equal pieces. Keep the spinach in the plastic until ready to serve; set aside.

Trim the excess fat from the duck breast and discard. Slice the duck into 1/4-inch-thick slices. You should get 12 to 16 slices from a 4-ounce duck breast.