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What You Need:
(To Serve: 6 to 8)
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1 whole boned duck breast, with skin left on
Salt
¼ cup cornstarch
¼ cup sake (rice wine)
1 cup niban dashi, or substitute 1 cup chicken stock, fresh or canned
1 teaspoon sugar
½ teaspoon salt
½ teaspoon Japanese all-purpose soy sauce
MSG
2 tablespoons finely slivered fresh ginger root
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Translate this recipe:
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| How To Cook: |
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1. Slice the duck breasts diagonally into 16 thin pieces, and salt each piece lightly. One at a time dip each slice into the cornstarch and vigorously shake off the excess.
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2. In a 1-quart saucepan, bring 2 cups of water to a boil, and add the duck slices. When the water returns to a full boil, remove the duck slices with tongs and drain them on paper towels.
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3. Combine the sake with dashi or chicken stock in a 1-to 1½-quart saucepan. Bring to a boil over high heat and stir in the sugar, salt, soy sauce and a few sprinkles of MSG.
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4. Then add the ginger and slices of duck reduce the heat to moderate and cook uncovered for about 3 minutes.
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5. Serve the seasoned duck at room temperature, as part of a Japanese meal or in larger portions, as a luncheon dish with soup.
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