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  Added: May 04, 2007  •  Visited (345)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Duck Simmered In Sake - Seasoned Sauce
(Kamo Yoshino - Ni)
What You Need:
  • 1 whole boned duck breast, with skin left on
  • Salt
  • ¼ cup cornstarch
  • ¼ cup sake (rice wine)
  • 1 cup niban dashi, or substitute 1 cup chicken stock, fresh or canned
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon Japanese all-purpose soy sauce
  • MSG
  • 2 tablespoons finely slivered fresh ginger root

  • How To Cook:
    1. Slice the duck breasts diagonally into 16 thin pieces, and salt each piece lightly. One at a time dip each slice into the cornstarch and vigorously shake off the excess.

    2. In a 1-quart saucepan, bring 2 cups of water to a boil, and add the duck slices. When the water returns to a full boil, remove the duck slices with tongs and drain them on paper towels.

    3. Combine the sake with dashi or chicken stock in a 1-to 1½-quart saucepan. Bring to a boil over high heat and stir in the sugar, salt, soy sauce and a few sprinkles of MSG.

    4. Then add the ginger and slices of duck reduce the heat to moderate and cook uncovered for about 3 minutes.

    5. Serve the seasoned duck at room temperature, as part of a Japanese meal or in larger portions, as a luncheon dish with soup.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Condiments » Sake
    Dish » Main Courses

     





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