Japanese-Style Duck With Cabbage And Daikon Salad

25 ingredients
5 steps

Ingredients

  • None None FOR THE JAPANESE-STYLE DUCK
  • 10 None dried shiitake mushrooms
  • 6 cups chicken stock
  • 1 cup cooking sake
  • 1 cup mirin
  • 1/4 cup tamari
  • 1/2 cup plus 1 tbsp soy sauce
  • 6 None green onions, halved
  • 3 cloves garlic, quartered
  • 1 piece (2 inches) fresh ginger, unpeeled, coarsely chopped
  • 1/2 cup firmly packed dark brown sugar
  • 1 None whole duck (about 4 1/2 lbs)
  • 2 tbsp teriyaki sauce
  • None None FOR THE CABBAGE AND DAIKON SALAD
  • 2 small carrots, cut into matchsticks
  • 1/2 small daikon, halved lengthwise and thinly sliced
  • 1/2 small Chinese cabbage, finely shredded
  • 3 None green onions, coarsely chopped
  • 1 None fresh long red chili pepper, thinly sliced
  • 2 tbsp white miso
  • 1 tbsp mirin
  • 1 tbsp cooking sake
  • 1 tbsp granulated sugar
  • 1/4 cup rice vinegar
  • 1 tsp soy sauce

Directions

  1. 1
    For the duck, place mushrooms in medium heatproof bowl; cover with boiling water. Let stand 20 mins; drain. Discard stems; slice caps thickly.
  2. 2
    Combine mushrooms, 3 quarts water, stock, sake, mirin, tamari, 1/2 cup soy sauce, onion, garlic, ginger and sugar in stock pot. Add duck; bring to a boil. Reduce heat to low; simmer, uncovered, about 1 hour or until duck is cooked through. Remove from heat. Let duck stand in cooking liquid about 2 hours or until cool. Remove duck from cooking liquid. Let stand on wire rack 2 hours (discard cooking liquid). Cut duck into quarters.
  3. 3
    Combine teriyaki and 1 tbsp soy sauce in small bowl; brush over duck skin. Cook duck, skin-side down, on heated oiled grill pan (or on the grill or under broiler), 5 mins. Turn duck skin-side up; brush with remaining teriyaki mixture. Cover; cook about 5 mins or until duck is heated through.
  4. 4
    Meanwhile, for the cabbage and daikon salad, place carrot, daikon, cabbage, onion and chili pepper in medium bowl. Place miso, mirin, sake and sugar in small saucepan; stir on medium heat until sugar dissolves. Remove from heat; stir in vinegar and soy sauce. Add dressing to salad; toss gently to combine.
  5. 5
    Serve duck with salad.

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