With the pasta being rather difficult to make in a tiny studio apartment, I wanted everything else to be relatively easy. Sometimes easy and simple is the way to go, especially when using dry-aged duck breast. The flavors are more intense so you don’t need much to accompany the duck breast.
So here is Dry-Aged Duck Breast with Homemade Hoisin Sauce with Ume Boshi, Pickled Cucumber, and Chive Oil.
