ー Ingredients (8 servings) ー
Duck breast, 1
(A)
Sake, 450ml
Mirin, 225ml
Dark soy sauce, 45ml
Light soy sauce, 45ml
Granulated sugar, a small amount
Sake, 450ml
Mirin, 225ml
Dark soy sauce, 45ml
Light soy sauce, 45ml
Granulated sugar, a small amount
Radish sprouts
ー Instructions ー
① Remove excess fat and sinew from the duck breast. Score the skin diagonally and pan-fry until golden brown. Lightly sear the flesh side until it changes color.
② Put (A) in a pot, bring to a boil, dissolve the granulated sugar, and cook off the alcohol.
③ Place the duck breast from step ① skin-side down into the pot with the liquid from step ②. Heat in a steam convection oven or steamer for about 5 minutes, then flip and heat for another 4-5 minutes.
④ Remove the meat to a tray, pierce the skin in several places with a skewer, cover with plastic wrap, and place at an angle. Once excess blood has drained, return the meat to the braising liquid and let it sit overnight.
⑤ Slice the meat and score the cut surface. Arrange on a plate and garnish with radish sprouts.
