Japanese Style Kamo Rosu
Kamo rosu means roast duck, but this duck isn’t really roasted. It’s pan seared then poached in its marinade, but don’t let any of that fool you into thinking this is difficult. It’s so easy, and SO delicious.
You can scale the recipe up or down easily since the marinade is a 1:1:1 ratio. I find 1/3c of each works fine for one breast, but that’s going to vary. Make enough marinade to cover the duck breast.
1 Duck breast (skin on is best, but skinless is fine too)
1/3 cup Soy Sauce
1/3 cup Sake
1/3 cup Mirin
Mix the marinade together and start a medium frying pan on medium high heat. If using a skinless duck breast, add some oil to your pan.
Sear your duck breast on both sides (skin side down first.)
Remove the breast and set aside. Lower the heat, add the marinade to the pan and bring to a simmer. Add the duck breast back to the pan and allow to cook in the marinade. Cook to desired done-ness. (This dish is usually served rare, but I understand not everyone likes it that way.)
Remove duck to a non-reacitve bowl and cover with marinade. Refrigerate for at least a day. Serve sliced thinly over rice or as part of a salad. Garnish with chopped scallion and/or parsley.