Umami-Infused Japanese Duck Breast with Stir-Fried Vegetables
Indulge in the rich flavors of this Umami-Infused Japanese Duck Breast, marinated to perfection in a harmonious blend of sake, mirin, and soy sauce. This dish not only delivers an aromatic experience while cooking but also boasts a perfectly crispy skin and tender meat, complemented by a colorful medley of stir-fried vegetables. Ideal for a special occasion or a personal culinary adventure, this recipe provides a delightful contrast between the succulent duck and the fresh, crunchy vegetables. With detailed steps to ensure perfect results, it invites you to explore the intricate flavors of Japanese cuisine right in your own kitchen.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Duck breasts
4 (skin on)
Chicken stock
1/2 cup
Sake
1/2 cup
Mirin
1/2 cup + 2 tablespoons
Soy sauce
1/2 cup + 1 teaspoon
Garlic cloves
3 (crushed)
Fresh ginger
2 teaspoons (grated)
Teriyaki sauce
2 tablespoons
Brown sugar
1/2 cup + 1 tablespoon
Olive oil
to taste (for cooking)
Carrots
150 g (cut into matchsticks)
Red cabbage
250 g (sliced thinly)
Chinese cabbage
400 g (sliced thinly)
Green onions
4 (sliced thinly)
Red chili pepper
1 (sliced thinly (optional seeds as desired))
Bean sprouts
250 g
Miso
18 g (sachet)
White sugar
1 tablespoon
Rice vinegar
1/4 cup
Instructions
1
In a large bowl or storage container, combine chicken stock, sake, mirin, soy sauce, crushed garlic, grated ginger, teriyaki sauce, and brown sugar to create the marinade. Add the duck breasts, ensuring they are well coated. Cover and refrigerate for several hours, or preferably overnight for deeper flavor infusion.
2
Preheat your oven to 180°C (350°F).
3
Remove the duck breasts from the marinade, reserving the marinade for later use. Pat the duck breasts dry with paper towels.
4
Heat a large fry pan over medium-high heat and add a drizzle of olive oil. Place the duck breasts skin-side down and cook for about 6-8 minutes or until the skin is browned and crispy. The fat should render out well. Flip the duck breasts to cook the flesh side for an additional 2-3 minutes.
5
Transfer the duck breasts to an ovenproof dish. Pour enough reserved marinade into the dish to reach halfway up the sides of the breasts. Discard the remaining marinade that will not be used. Bake in the preheated oven for 20-25 minutes for medium doneness.
6
Once cooked, remove the duck breasts from the oven and allow them to rest for 5 minutes before slicing them thickly.
7
To make the sauce, skim off any excess fat from the surface of the baking liquid. In a small bowl, mix a little water with cornflour to create a slurry, then add it to the reserved cooking liquid in the pan over medium heat. Stir until thickened and set aside.
8
For the stir-fried vegetables, combine miso, mirin, sake, sugar, rice vinegar, and soy sauce in a saucepan. Heat over medium heat until the sugar dissolves. Remove from heat.
9
In a wok or large frying pan, heat some olive oil over medium-high heat. Add the carrots, red cabbage, Chinese cabbage, bean sprouts, and sliced red chili (adjust seeds based on spice preference). Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp, then add the green onions.
10
Pour the dressing over the stir-fried vegetables and stir until heated through, about 1-2 minutes.
11
To serve, place a mound of the stir-fried vegetables on each plate and top it with sliced duck breast. Drizzle with the thickened sauce and serve the remainder on the side for extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is titled Umami-Infused Japanese Duck Breast with Stir-Fried Vegetables.
How long should the duck be marinated for optimal flavor?
The duck should be refrigerated for several hours, or preferably overnight for deeper flavor infusion.
What ingredients make up the duck marinade?
The marinade consists of chicken stock, sake, mirin, soy sauce, crushed garlic, grated ginger, teriyaki sauce, and brown sugar.
What is the recommended oven temperature for baking the duck?
Preheat your oven to 180°C or 350°F.
How do I achieve crispy duck skin?
Place the duck breasts skin-side down in a medium-high heat pan for 6-8 minutes until the skin is browned and crispy and the fat renders.
How long should I cook the flesh side of the duck in the pan?
After searing the skin, flip the duck breasts and cook the flesh side for an additional 2-3 minutes.
How much marinade should be used in the ovenproof dish during baking?
Pour enough reserved marinade into the dish to reach halfway up the sides of the duck breasts.
How long does the duck need to bake in the oven?
The duck should bake for 20-25 minutes to achieve medium doneness.
Should the duck be rested before slicing?
Yes, allow the duck breasts to rest for 5 minutes after removing them from the oven.
How is the duck sauce thickened?
The sauce is thickened by adding a slurry of water and cornflour to the reserved cooking liquid over medium heat.
What should I do with excess fat before making the sauce?
Skim off any excess fat from the surface of the baking liquid before thickening it.
What components are in the vegetable stir-fry dressing?
The dressing includes miso, mirin, sake, sugar, rice vinegar, and soy sauce.
What vegetables are required for the stir-fry?
The stir-fry uses carrots, red cabbage, Chinese cabbage, bean sprouts, red chili, and green onions.
How should the carrots be prepared?
The carrots should be cut into matchsticks.
How long should the vegetables be stir-fried?
Stir-fry the vegetables for 4-5 minutes until just tender but still crisp.
When should the green onions be added to the stir-fry?
Add the sliced green onions after the other vegetables have been stir-fried for 4-5 minutes.
What is the final serving suggestion for the dish?
Place a mound of vegetables on a plate, top with sliced duck, and drizzle with the thickened sauce.
What type of vinegar is used in this recipe?
Rice vinegar is used in the vegetable dressing.
Can I adjust the spice level of the stir-fry?
Yes, you can adjust the spice preference by including or removing the seeds from the red chili.
How much Chinese cabbage is used?
The recipe calls for 400 grams of thinly sliced Chinese cabbage.
What type of sugar is used in the marinade?
Brown sugar is used for the duck marinade.
What type of sugar is used for the vegetable dressing?
White sugar is used for the vegetable dressing.
How many garlic cloves are needed?
The recipe requires 3 crushed garlic cloves.
What is the texture of the finished duck meat?
The meat should be tender and cooked to medium doneness.
How should the duck breasts be dried before searing?
Pat the duck breasts dry with paper towels after removing them from the marinade.
Is olive oil used in this recipe?
Yes, olive oil is used for both searing the duck and stir-frying the vegetables.
What should I do with the marinade after removing the duck?
Reserve the marinade for baking the duck and creating the sauce; discard any remaining portions that aren't used for these steps.
What is the recommended slicing thickness for the duck?
The duck breasts should be sliced thickly before serving.
How much miso is used?
The recipe uses an 18 gram sachet of miso.
What kind of flavor experience does this dish offer?
It offers an aromatic, umami-infused experience with a contrast between succulent meat and crunchy vegetables.