Duck Breast “Jibu-Ni”

Name: Duck Breast “Jibu-Ni”
Yield: Serves 4
Cuisine: Japan
Ingredients: 3 Tbsp. plus 1 tsp. soy sauce; ½ tsp. mirin; 1 tsp. usukuchi soy sauce; 8 pieces duck breast, each ½ oz. (15 g); Powdered kudzu starch; Powdered sansho pepper; 2 Kujo green onions; ½ tsp. salt; ⅔ cup (150 ml) duck stock; 1 tsp. sugar; ⅔ cup plus 8 tsp. (200 ml) kombu dashi; Scant 1 cup (200 ml) duck stock (recipe below); 4 cubes of Shogoin daikon radish, a little larger than bite sized; 3 Tbsp. plus 1 tsp. mirin; ⅔ cup (150 ml) kombu dashi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

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.

Ingredients

Shogoin Daikon Radish

4 cubes of Shogoin daikon radish, a little larger than bite sized
Scant 1

Method

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

Ingredients

Shogoin Daikon Radish

Method

Photos