Culinary Workshop - Culinary Art - Jan.2015
Ingredients
| Duck Breast (Magret) |
1 piece (250g) ... Score the skin, season with salt and pepper, and let sit at room temperature for 30 minutes. |
Seasoning
| Red Miso |
50g |
| Sugar |
1 tbsp |
| Mirin |
30ml |
| Sake |
30ml+ |
Garnish
| Leek |
1 ... Cut into fine strips (Shiraga Negi) |
| Cucumber |
1 ... Cut into 5cm julienne strips |
| Carrot |
1/2 ... Cut into 5cm julienne strips |
Spring Pancake (Harumaki Skin)
| All-Purpose Flour |
100g |
| Shiratamako (Glutinous Rice Flour) |
15g |
| Water |
200ml |
| Salt |
Pinch |
※ Mix all the ingredients thoroughly and let rest for 30 minutes. Cook on a hot plate, flipping to cook both sides.
Procedure
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Place the duck skin-side down in a frying pan (no oil needed) to render the fat. Flip and cook the other side. Discard the fat and blanch in hot water.
-
Place the duck and seasonings into a vacuum-sealable bag and remove air. Heat a pot of water and immerse the bag, maintaining the water temperature for 25 minutes.
-
Remove the duck, let cool, and slice thinly. Transfer the miso mixture to a small pan and reheat to create a miso sauce.
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Spread the miso sauce on a spring pancake, add the sliced duck, leek, cucumber, carrot, and roll to enjoy.