Spicy Stir-fried Duck

Be careful not to overcook the duck as it will become tough
Please also refer to this page for information on the ingredients introduced in this recipe.

How to make duck fat

It is delicious when added to the broth for duck nanban or in stir-fries. Even a small amount will spread the aroma of duck. The boiled fat is washed in water, finely chopped, and delicious in fried rice. The lean and tendon meat is delicious minced and used in dishes such as ganmo

A beautiful person on the 1st side

This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 10 minutes

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How to make it

Cut the duck meat, eggplant, and bell peppers into bite-sized pieces. Fry the duck meat in a frying pan without oil. Once lightly cooked, remove from the frying pan and set aside

Heat the duck fat in the same frying pan and fry the eggplant. Once the eggplant is coated with oil, add the bell peppers and the duck meat that you set aside, then add [A] and fry everything together

Finally, add chili oil to flavor it and it's done

Ingredientsfor 3 people

duck meat

250g
Eggplant

1 bottle
green pepper

2
duck fat

1/2 tbsp
[A]

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon
Red-kneaded miso

50g
Chili oil for finishing

1/2 tbsp