Duck Breast Roast (Oritoguyi) – Tender and Flavorful
Authentic Duck Breast Roast with No Gamey Smell
Enjoy a wonderfully tender and savory duck breast roast, prepared without any unpleasant odor. This recipe emphasizes adding plenty of vegetables for a hearty and delicious meal. Experience a restaurant-quality dish right in your own kitchen!
Duck Breast Roast Ingredients- 500g Fresh Duck Breast Slices
- 1 pack Enoki Mushrooms (approx. 150-200g)
- 1 bunch Chives (approx. 50g)
- 1 medium Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Sake (Cheongju)
- 1 Tbsp Mirin (or Cooking Wine)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Gently pat the fresh duck breast slices dry with paper towels to remove any excess blood. This step is crucial for eliminating any gamey odor and ensuring a clean taste.
Step 2
Peel and wash half of the onion. Finely chop or grate it, or blend it in a food processor until it forms a smooth paste. This onion paste will help tenderize the duck and add a subtle sweetness.
Step 3
Place the blotted duck slices into a mixing bowl. Take the grated onion and squeeze out the juice using a cheesecloth or a fine-mesh sieve. Add the onion juice to the duck slices in the bowl.
Step 4
Add 1 tablespoon of minced garlic, 1 tablespoon of cooking sake, and 1 tablespoon of mirin to the duck. Season with a pinch of salt and a pinch of black pepper according to your preference.
Step 5
Put on disposable gloves and gently massage the marinade into the duck slices. Mix and knead the duck for 1-2 minutes, ensuring the seasonings are thoroughly absorbed. This helps to tenderize the meat and distribute the flavors evenly.
Step 6
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the duck to marinate and tenderize. For even deeper flavor, you can marinate it for 2-3 hours or even overnight.
Step 7
While the duck is marinating, prepare the vegetables. Wash the chives and cut them into approximately 5cm lengths. Slice the remaining half onion into thin strips.
Step 8
Trim the tough, woody ends from the enoki mushrooms. Then, gently pull the mushrooms apart into smaller clusters with your fingers. If the clusters are large, you can cut them in half.
Step 9
Heat a frying pan or skillet over high heat. Once hot, add the marinated duck slices in a single layer. Sear the duck over high heat until it is nicely browned on both sides. Cooking at high heat initially helps to seal in the juices.
Step 10
Once the duck is mostly cooked and starts to release its juices, add the prepared enoki mushrooms and sliced onions to the pan. Continue to stir-fry over high heat. Avoid overcrowding the pan, as this can steam the ingredients instead of searing them.
Step 11
As the duck and vegetables cook, they will release moisture. Continue stir-frying over high heat until most of the liquid has evaporated and the onions become slightly translucent. Keep an eye on it to prevent burning.
Step 12
Once the duck and vegetables are cooked to your liking, turn off the heat. Add the chopped chives on top of the duck and vegetables. The residual heat will gently wilt the chives.
Step 13
Gently toss the chives with the duck and vegetables using the residual heat. Finally, sprinkle some toasted sesame seeds over the dish for extra flavor and visual appeal. Enjoy your delicious duck breast roast!
