Coconut Soup with Seaweed
Soak the seaweed for about 30 minutes in water.
Meanwhile, preheat the oven to 100°C. Rinse the duck breast, pat dry and cut the skin in a diamond-shaped pattern. Season with salt and pepper, and cook brown about 5 minutes in a hot pan with the skin side down. Briefly cook on the flesh side and bake in the oven on a rack with a pan underneath approximately 35 minutes to finish cooking. Then take out, let cool and cut into slices.
Drain the algae, rinse and cook in coconut oil. Pour in enough water to barely cover the algae. Simmer about 30 minutes quietly until the water has completely evaporated. Then pour in 1-2 tablespoons soy sauce.
Boil 600 liters of water and stir in dashi powder. Add the coconut milk and bring to a boil again, then remove from heat and season with 3-4 tablespoons soy sauce.
Distribute the soy bean sprouts with seaweed and pour the soup over. Place the duck breast on the soup and garnish with scallion tops.