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Jibu-Ni Boiled Duck

A local dish from Ishikawa Prefecture, this Jibu-Ni Boiled Duck recipe is served in a Michelin-Starred fashion. A warm, comforting dish made with tofu, seitan, carrots, mushrooms, mustard spinach, and duck, let your taste buds travel to Japan and enjoy this flavorful pot of goodness.

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Total Time

8hr 20min

5.0

1 Ratings

Author: CHEF'S HAT

Servings:

Ingredients

•

4 oz

Skin-on Duck Breasts

•

1/2 slice

Seitan

•

Shiitake Mushrooms

•

1 bunch

Japanese Mustard Spinach

•

1/3

Broiled Tofu

•

1/4

Carrot

•

1/2 Tbsp

Wasabi Paste

or Freshly Grated Wasabi

•

3 Tbsp

Buckwheat Flour

Broth

•

10 cups

Bonito Flakes

•

2/3 cup

Kombu

•

15 cups

Water

Seasoned Broth

•

0.9 fl oz

Sake

•

0.9 fl oz

Light Soy Sauce

•

0.9 fl oz

Dark Soy Sauce

•

1.8 fl oz

Mirin

•

3/4 tsp

Granulated Sugar

Cooking Instructions

In a saucepan, soak the Kombu (2/3 cup) in the Water (15 cups) for six hours.

Place the saucepan over high heat. Remove the kombu just as the water starts to come to a boil and skim off the scum.

Turn off the heat, add the Bonito Flakes (10 cups) , and wait for one minute.

Strain the broth with a kitchen paper towel.

Mix 12.2 fl oz of broth with Sake (0.9 fl oz) , Light Soy Sauce (0.9 fl oz) , Dark Soy Sauce (0.9 fl oz) , Mirin (1.8 fl oz) , and Granulated Sugar (3/4 tsp) for the seasoned broth.

Soak Seitan (1/2 slice) in water for about 70 minutes.

Coarsely chop the Japanese Mustard Spinach (1 bunch) .

Cut the Carrot (1/4) into strips.

Remove the stems of Shiitake Mushrooms (2) and cut them into bite-size pieces.

10.

Cut the Broiled Tofu (1/3) into four pieces.

11.

Cut wheat gluten into bite-sized pieces.

12.

Slice the Skin-on Duck Breasts (4 oz) by angling the knife. Scorch lightly with the gentle strokes of the knife.

13.

Lightly coat the duck with Buckwheat Flour (3 Tbsp) .

14.

Pour seasoned broth into a saucepan and place it over high heat. Add shiitake mushrooms, broiled tofu, and sudare-fu.

15.

When the seasoned broth becomes warm, add the carrots and Japanese mustard spinach.

16.

Add the duck.

17.

Wasabi Paste (1/2 Tbsp) can be added as an option on the serving dishes.

Nutrition Per Serving

CALORIES

558

FAT

4.6 g

PROTEIN

64.1 g

CARBS

47.2 g