Serving duck makes any meal a special occasion. Duck is especially suited to a celebration.
Happy New Year: Rosh Hashanah 2012.
My family celebrated the holiday one day early, a sad and happy occasion.
Sad because my husband took a job far from home (near Philadelphia). He had to travel on Sunday, so we had our family event a day before the actual holiday. Certainly not orthodox, but in the spirit considering the filial nature of the circumstances.
from Wikipedia [Philidelpia]:
The City of Brotherly Love, the latter of which comes from the literal meaning of the city’s name in Greek (Greek: Φιλαδέλφεια ([pʰilaˈdelpʰeːa], Modern Greek: [filaˈðelfia]) “brotherly love”, compounded from philos (φίλος) “loving”, and adelphos (ἀδελφός) “brother”).
Happy because it’s a new year. New season. New start. Family all together, casual and ordinary, but a memory mark made in our lives for how unique this day was.
The cooking technique described in this recipe can be used for chicken thighs or turkey as well as for duck.
Duck Prepared in Kaga-style
Kamo no Jibuni
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
- 2 cups dashi
- 1 cup saké
- 1 cup mirin
- ½ soy sauce
- 2 – 3 Tablespoons sugar
Combine all of the above in a largish pot or nabe. Bring to a simmer. Set aside. Reheat when you are ready to finish the recipe.
- 3 duck breast halves with skin
- ½ cup bread flour
- ½ cup buckwheat flour
- 16 to 20 carrot and daikon slices cut into flower shapes
- 2 naganegi (Japanese long onions—you can use a bunch of regular green onion)
Cut off excess skin and fat from the duck. Reserve. Dry the breasts with paper towels.
Heat a skillet very hot, and melt a little of the duck fat, and add some skin to the pan—allow it to brown a little. Quickly sear only the skin side of the duck breasts. I de-glazed the pan after removing the duck with a little water, and added the liquid to the prepared stock.
If your duck has skin, then you don’t have to add fat. Sear only the skin side of the breasts.
Remove the meat from the skillet and plunge it into cold water. Remove and dry well.
Cut each breast in half diagonally and slice each half into ¼ inch thick slices. Make shallow cuts in the fat on the edges of each slice: as the duck cooks the skin will shrink and make the slices curl unattractively.
In a bowl, combine the bread flour with the buckwheat flour. Coat the duck slices with the flour, pat gently to remove excess, and let them stand at room temperature for 20 minutes, or refrigerate (covered) for several hours. Reserve the remaining flour mixture.
Parboil the carrot and daikon flowers, about 1 minute.
Cut the white part of the onions into 1 ½ inch lengths. Reserve the green parts to flavor the soup.
Coat the duck slices again in the flour mixture.
Add some of the duck skin, and the onion greens to the prepared stock. Bring the stock to a boil over medium heat. Simmer for a minute or two. Remove the onion greens and duck skin. Add the white parts of the onion to the stock. Simmer for a minute. Add the duck slices and cook for about two to three minutes. Do not overcook unless you like tough meat.
Serve the duck in individual shallow soup bowls with the onions and carrots alongside. Pour a little broth over the duck and top with a dab of prepared wasabi.
A bowl of rice with umeboshi, and an assortment of Japanese pickles complete the meal.