GUTEN Japanese Style Duck Breast

Overview

Place it in the refrigerator to slowly absorb the flavor, perfect for summer cold dishes. Time is important, and cooking according to the occasion is the key to cooking.

Tags

• hot dishes
• bonito dashi
• duck breast
• mirin
• perilla
• rice wine
• soy sauce

Ingredients

Steps

1. 1 First, make the bonito stock. Bring the water to a boil, then turn off the heat, add the bonito flakes, and let it sit for 20 to 30 minutes.

   

2. 2 While waiting, you can process the duck breast first, remove the silvery white fascia on the duck breast, and sprinkle with a little salt.

   

3. 3 Turn over and cut the skin into fine grid patterns. On the one hand, the grid pattern is beautiful, and on the other hand, it can slowly release the oil from the skin. In particular, duck breast has much more oil than chicken steak.

   

4. 4 Heat the pot, no need to put oil, put the skin side down, put it down and turn it down, use low heat to slowly force out the subcutaneous fat. On the one hand, it will not be greasy, and the aroma will come out.

   

5. 5 After the duck fat is released, I will pour the duck fat on the meat noodles to let the meat noodles cook and seal the gravy. If the bonito stock is 20 minutes old, strain it and add bonito stock: soy sauce: mirin: rice wine 2:2:2:1.

   

6. 6 The skin is fried and crispy.

   

7. 7 Bring the bonito sauce to a boil, add the duck breast and simmer for 30 seconds

   

8. 8 Put it into a container, let the remaining heat of the sauce cook the duck breasts, let it cool, then put it in the refrigerator to marinate for more than two days.

   

9. 9 When taking out the duck breast, remember to use dry chopsticks to prevent moisture from entering the sauce and spoiling it.

   

10. 10 The texture of the cut duck breast is more suitable when used in thin slices. This degree of doneness is about 7 minutes. I am used to searing it with a spray gun or using a hot pan to quickly fry both sides. Because there is a layer of fat on the duck breast, if you heat it quickly before eating, the aroma will be stronger.

    

11. 11 For the way of presentation, I like to use a white plate. The aroma of perilla leaves is very suitable for cold dishes. Drizzle a little bit of the fresh sauce and sprinkle with red shichimi powder to enhance the taste and color.