Recipes

HOW TO COOK ROASTAED DUCK

Roasted Duck is Japanese traditional dish, “KAMO RO-SU”, or “AIGAMO RO-SU-NI” in Japanese. This served as a dish of OSECHI(=New yesr dishes), or X’mas etc..Roasted duck11

Ingredients

Wild and domestic duck breast

<Percentage of soup>

  • Soy sause: 1
  • Mirin: 1
  • Sake: 4

Directions

  1. Shape breast. Remove excess fats and thin skins.Roasted duck1
  2. Make the cuts in fat skin.Roasted duck3
  3. Do step 3 and 4 at the same time. Saute breast skin side down by using pan on the low heat, without no oil. I saute only skin side. Soon fats of skin is melting, put the melted oil on the breast side. This step takes about 10 minutes until the color of breast is turned.Roasted duck4Roasted duck5
  4. Heating soup. Using sause pan, put into soup and heat. The above is only percentage, 1 breast needs about Soy sause : Mirin:  Sake = 50cc : 50cc : 100cc.Roasted duck6
  5. Put sauted breast on step3 into hot water for a moment, to remove excess oil.Roasted duck7
  6. Put soup on step4 and breast on step5 in a boul, steam for 8 minutes covering kitchen paper.Roasted duck8
  7. Get rid of blood by skewering. Separete soup and let it cool.Roasted duck9
  8. Soak the breast when soup cools down.Roasted duck10

 

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