Japanese-Style Duck With Cabbage And Daikon Salad Recipe

Name: Japanese-Style Duck With Cabbage And Daikon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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
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
Serve duck with salad.

921

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: None None FOR THE JAPANESE-STYLE DUCK, 10 None dried shiitake mushrooms, 6 cups chicken stock, 1 cup cooking sake, and more.

Yes, Japanese-Style Duck With Cabbage And Daikon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese-Style Duck With Cabbage And Daikon Salad

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