JAPANESE-STYLE MARINATED DUCK BREAST RECIPE - FOOD.COM
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
- Preheat oven to 180°C.
- Remove duck breasts from marinade, reserve marinade.
- Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
- In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
- Remove duck beasts and allow to rest for 5 minutes, slice thickly.
- If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
- For the Vegetables.
- Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
- Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
- Add dressing and onion and stir until heated through.
- To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
Nutrition Facts : Calories 805, FatContent 27.3, SaturatedFatContent 7.3, CholesterolContent 327.3, SodiumContent 3157.7, CarbohydrateContent 59, FiberContent 6.2, SugarContent 42.4, ProteinContent 70
JAPANESE YAKITORI-STYLE PAN-ROASTED DUCK BREAST RECIPE ...
Andrew Zimmern’s Kitchen AdventuresI call this yakitori style because of the sauce—because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes too, and the only mistakes you can make are not cooking your duck slowly enough or overcooking it. At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled asparagus or Chinese broccoli. We slice the breasts and serve them family style. I love the large magret duck breasts from D’Artagnan for this, but any local ducks (Pekins are most popular) will work just beautifully.—Andrew Zimmern Duck Recipes
Provided by Andrew Zimmern
Total Time 1 hours 35 minutes
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan, stir the dashi powder into 1 cup of water until dissolved. Add the sake, soy sauce, mirin and sugar and bring to boil. Simmer over moderately low heat until syrupy and reduced to 1 cup, about 1 hour. Transfer all but 1/3 cup of the sauce to a jar and reserve for later use.
- In a large skillet, heat the peanut oil over moderate heat until shimmering. Add the duck breasts and cook until almost medium-rare, about 4 minutes per side. Add the reserved 1/3 cup of sauce to the pan and cook the duck breasts for 4 minutes longer, swirling the pan and turning the duck once or twice until glazed. Remove from the heat and let rest for 5 minutes.
- Transfer the duck to a platter and drizzle with the glaze from the pan. Sprinkle the duck with the scallions and sesame seeds and serve.
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To make the sauce, measure the cornflour into a small pan and stir in the miso paste, soy, lime zest and juice until smooth. Add the remaining ingredients and a little salt and black pepper. Bring to the boil, stirring all the time, until thickened and coating the spoon. Set aside.
To cook the duck, arrange the legs in a large saucepan so they fit snugly in a single layer. Cover with the stock and add the ginger and garlic. Bring to the boil, cover, reduce the heat and simmer for about 1½ hours, or until tender. Set aside to cool in the stock.
Preheat the oven 220°C/200°C fan/Gas 7.
Remove the duck legs from the cooking liquid, reserving a small amount for the sauce, and place the legs in a single layer, skin side up, in a roasting tin. Brush a little of the sauce over the top of the duck legs and slide into the oven for about 20–25 minutes, until glazed and brown.
Meanwhile, reheat the remaining sauce in a small pan. Add a little of the reserved stock to thin the sauce, if necessary, then serve alongside the legs with pak choi or edamame beans.
Mary’s tips:
Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.
Freezes well after first cooking.
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