Duck and leek hotpot recipe
A warming Japanese hotpot, flavoured with sake, mirin, shoyu, pencil-thin leeks and sesame oil.
Ingredients
- 2 x 200g duck breast fillets
- 1 cup ground sansho, for sprinkling (optional)
- 0.5 tsp sesame oil
- 3 pencil-thin leeks, cut into 4 cm lengths - you'll need about 12 pieces
- 250 ml tori dashi or niban dashi
- 1.5 tbsp sake
- 5 tsp mirin
- 2.5 tsp shoyu
- 2 x 200g duck breast fillets
- 1 cup ground sansho, for sprinkling (optional)
- 0.5 tsp sesame oil
- 3 pencil-thin leeks, cut into 4 cm lengths - you'll need about 12 pieces
- 8.8 fl oz tori dashi or niban dashi
- 1.5 tbsp sake
- 5 tsp mirin
- 2.5 tsp shoyu
- 2 x 200g duck breast fillets
- 1 cup ground sansho, for sprinkling (optional)
- 0.5 tsp sesame oil
- 3 pencil-thin leeks, cut into 4 cm lengths - you'll need about 12 pieces
- 1.1 cups tori dashi or niban dashi
- 1.5 tbsp sake
- 5 tsp mirin
- 2.5 tsp shoyu
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Pat the duck breasts dry with kitchen paper. Sprinkle the ground sansho, if using, lightly but evenly over the skin and rub it in using your fingers.
- Heat the oil in a small donabe or small heavy-based, deep-sided frying pan over medium-high heat. Sear the duck, skin side down, for 2-3 minutes, or until the skin is evenly golden. Remove the duck from the pan and blot with kitchen paper to remove the excess oil.
- Place the breasts skin side down on a chopping board and, using a sharp knife, cut them into slices 3 mm (1/8 inch) thick. Set aside.
- Drain the duck fat from the pan and discard - there should just be a thin film on the bottom of the pan. Place the pan back over medium-high heat and brown the leeks for 30 seconds, then remove them from the pan and set aside.
- Add the dashi, sake, mirin and shoyu to the pan and bring to the boil. Return the leeks to the pan and cook for 1 minute.
- Quickly lay the duck slices in a single layer over the leeks and cook for 30 seconds, using chopsticks to gently push any duck that is still pink after that time briefly into the liquid. (If using a frying pan you can swirl the pan a little to assist even cooking.) Be careful not to overcook the duck - it should still be slightly pink in the centre and tender.
- Serve in the donabe, or in small individual dishes.
Recipe taken from Zenbu Zen by Jane Lawson
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