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

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