DUCK IN JAPANESE RECIPES

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JAPANESE-STYLE MARINATED DUCK BREAST RECIPE - FOOD.COM



Japanese-Style Marinated Duck Breast Recipe - Food.com image

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

4 duck breasts, skin on
1/2 cup chicken stock
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 tablespoons teriyaki sauce
1/2 cup brown sugar
olive oil
150 g carrots, cut into match sticks
250 g red cabbage, sliced thinly
400 g Chinese cabbage, sliced thinly
4 green onions, sliced thinly
1 red chili pepper, sliced thinly (add as many or few seeds as you want depending on taste.)
250 g bean sprouts
18 g sachet miso
2 tablespoons mirin
2 tablespoons sake
1 tablespoon white sugar
1/4 cup rice vinegar
1 teaspoon soy sauce

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 ...



Japanese Yakitori-Style Pan-Roasted Duck Breast Recipe ... image

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

1 teaspoon dashi powder
3 cups sake
1 cup soy sauce
3/4 cup mirin
1/2 cup sugar
2 tablespoons peanut oil
Three 1-pound duck breasts, skinned
2 scallions, green parts only, thinly sliced, for garnish
Toasted sesame seeds, for garnish

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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