USask Culinary Team’s Duck Leek Soba Soup Wins Second Consecutive Competition

Saskatoon, SK – University of Saskatchewan (USask) Junior Sous Chef Aaron Luciano has secured a second consecutive win at the Nutrien Winter Shines YXE festival with his innovative Duck Leek Soba Soup. The victory marks the first time a chef has won the competition in back-to-back years.

Luciano, defending his 2025 crown, aimed to present a dish that was both unique and reflective of his Italian heritage. He found inspiration in soba noodles, traditionally made with buckwheat flour, and embarked on a journey to create his own interpretation of the recipe. USask News reports that Luciano spent weeks experimenting with ratios, textures, and hydration to overcome the challenges of working with buckwheat, which lacks gluten.

A Fusion of Flavors and Techniques

The winning soup features duck prepared in three distinct styles: sous-vide breast, confit leg, and a furikake made from crispy skin. Luciano emphasized the importance of local sourcing in his creation. The broth is described as “very umami-rich,” with a deep savory note from the shoyu tare, complemented by a homemade togarashi oil – a Japanese seven-spice oil – that provides a subtle, lingering heat.

Adding to the dish’s unique presentation, Luciano playfully noted that it’s best enjoyed with a fork rather than a spoon.

Team Effort and Future Plans

Luciano’s success was supported by the USask Culinary Services team, including Executive Sous Chef Alexander Stephenson, Chef Jose Talabucon, and catering team member Azusa Fedorchuk.

Luciano will continue to develop recipes and serve meals at the Marquis Culinary Centre on the USask campus.