Name: Japanese-style duck with wombok and daikon salad
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 10 dried shiitake mushrooms; 3 litre (12 cups) water; 1.5 litre (6 cups) chicken stock; 1 cup (250ml) cooking sake; 1 cup (250ml) mirin; 1/4 cup (60ml) tamari; 1/2 cup (125ml) japanese soy sauce; 6 green onions, halved; 3 clove garlic, quartered; 5 centimetre piece fresh ginger (25g), unpeeled, chopped coarsely; 1/2 cup (110g) firmly packed dark brown sugar; 2 kilogram duck; 2 tablespoon teriyaki sauce; 1 tablespoon japanese soy sauce, extra; Wombok and daikon salad; 2 small carrots (140g), cut into matchsticks; 1/2 small daikon (200g), halved lengthways, sliced thinly; 1/2 small wombok (350g), shredded finely; 3 green onions, chopped coarsely; 1 fresh long red chilli, sliced thinly; 2 tablespoon white miso; 1 tablespoon mirin; 1 tablespoon cooking sake; 1 tablespoon white sugar; 1/4 cup (60ml) rice vinegar; 1 teaspoon soy sauce

Japanese-style duck with wombok and daikon salad

Teriyaki sauce adds salty richness to this Japanese-style duck, and the flavour is complemented beautifully by the crisp wombok and daikon salad.

Serves 4

Cook

Ingredients

10 dried shiitake mushrooms

3 litre (12 cups) water

1.5 litre (6 cups) chicken stock

1 cup (250ml) cooking sake

1 cup (250ml) mirin

1/4 cup (60ml) tamari

1/2 cup (125ml) japanese soy sauce

6 green onions, halved

3 clove garlic, quartered

5 centimetre piece fresh ginger (25g), unpeeled, chopped coarsely

1/2 cup (110g) firmly packed dark brown sugar

2 kilogram duck

2 tablespoon teriyaki sauce

1 tablespoon japanese soy sauce, extra

Wombok and daikon salad

2 small carrots (140g), cut into matchsticks

1/2 small daikon (200g), halved lengthways, sliced thinly

1/2 small wombok (350g), shredded finely

3 green onions, chopped coarsely

1 fresh long red chilli, sliced thinly

2 tablespoon white miso

1 tablespoon mirin

1 tablespoon cooking sake

1 tablespoon white sugar

1/4 cup (60ml) rice vinegar

1 teaspoon soy sauce

Method

1.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; slice caps thickly.

2.Combine mushrooms, the water, stock, sake, mirin, tamari, soy sauce, onion, garlic, ginger and sugar in stock pot. Add duck; bring to a boil. Reduce heat, simmer, uncovered, about 1 hour or until duck is cooked through. Remove from heat; stand duck in cooking liquid about 2 hours or until cool. Remove duck from cooking liquid; stand on wire rack for 2 hours (discard cooking liquid). Cut duck into quarters.

3.Make wombok and daikon salad. Place carrot, daikon, wombok, onion and chilli in medium bowl. Place miso, mirin, sake and sugar in small saucepan; stir over heat until sugar dissolves. Remove from heat; stir in vinegar and soy sauce. Add dressing to salad; toss gently to combine.

4.Combine teriyaki and extra soy sauce in small bowl; brush over duck skin. Cook duck, skin-side down, on heated oiled grill plate (or grill or barbecue), for 5 minutes. Turn duck skin-side up; brush with remaining teriyaki mixture. Cover; cook about 5 minutes or until duck is heated through. Serve duck with salad.

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