This work I want to convey
Duck Nanban-Yaki
COOKING INGREDIENTS
This work I want to convey
How to make Duck Nanban-Yaki
How to make Duck Nanban-Yaki
For the duck nanban-yaki: to let the seasoning reach all the way through, we first render off the duck's fat, then form it into a pocket shape and marinate it. The marinade is an equal three-way mix of sake, soy sauce, and mirin, and we leave the duck in it for about three days. We shred scallion into fine strips, saute it in a frying pan, mix in shichimi (seven-spice pepper), and stuff that into the pocket we made in the duck. Adding shichimi also works as a kind of antibacterial measure. Then we bake it in the oven, and finish by brushing on the marinade again and baking it once more.
Duck Nanban-Yaki 1 Marinate the duck for about 3 days in equal parts sake, soy sauce, and mirin.
Duck Nanban-Yaki 2 Sauté finely julienned scallion, mix it with shichimi (seven-spice chili blend), and stuff it into the duck that has been formed into a pocket.
Want to check the seasoning blend before you cook?
COMMENT
Under the concept of "making every dish by hand," we bring you this series, "The Work We Want to Pass On: Osechi Cuisine Edition." In the third installment, we introduce duck nanban-yaki. It was made by Master Instructor Suzuki (Tokyo Kaikan, January 2009).