Kamo nanban nabe (duck and leek hot pot)

Prepare the dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu in a pot with 1000ml of cold water and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the water comes to a boil, remove the Kombu. Bring the water to a boil, then turn off the heat. Add the Katsuobushi to the hot water and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. You should have approximately 900ml of dashi stock.

Prepare the Duck breast: Score the skin of the Duck breast in a crosshatch pattern without cutting into the meat. Place the Duck breast skin-side down in a cold pan and render the fat over medium-low heat for 8-10 minutes until the skin is crispy and golden. Flip and sear the meat side for 1-2 minutes. Remove the Duck breast from the pan and let it rest for 5 minutes, then slice it thinly against the grain.

Prepare the Leeks: Wash the Leeks thoroughly. Trim off the root ends and any tough green parts. Slice the white and light green parts of the Leeks diagonally into 2cm thick pieces.