16 February 2009

kaga-style duck

The duck adventure continues (one duck will go a long way for one person, which either makes me look greedy or lonely)! This is another recipe from Hiroko Shimbo: "Duck prepared in the Kaga style." The duck breast was seared and then sliced thin and dipped in flour (I used wheat and brown rice flours, recipe called for wheat and buckwheat...) and allowed to rest. They are then re-dredged. Meanwhile a broth of dashi, sake, a bit of sugar, mirin and shoyu is prepared. Leeks are then quickly parboiled in that mixture, removed and followed by the floured duck strips. The result was very tender and unlike anything I've tried: The flour forms a nice skin but obviously hasn't been fried. Miraculously, it doesn't make a mess in the broth, which is then ladled over the duck and leeks:

(Duck rillettes, to be consumed next weekend, were actually the reason for me having extra duck breasts for my own amusement and consumption: that adventure started two days ago and will be done in a few more. I like that every part of the duck went somewhere: stock, rendered fat, cracklings, rillettes, teriyaki, poached duck breast...)

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