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4
Easy
Dusting the duck with arrowroot powder seals in flavor and thickens the juices. Daikon and duck are simmered in duck dashi made from a combination of roasted duck carcass and kombu dashi. Daikon serves as an excellent foil for the duck’s robust flavor.
Combine the Shogoin daikon radish, duck stock, and kombu dashi in a metal container, cover, and cook at 212°F (100°C) in a steamer for 20 to 30 minutes until tender. Transfer to a saucepan, add the usukuchi soy sauce, mirin, and salt and gently simmer over low heat for 7 to 8 minutes.
Combine all the ingredients of the cooking liquid in another saucepan and bring to a boil. Dust the duc