Duck Pot Au Feu Japanese Style

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Duck breast fillet		2
Potato (medium)		1
Carrot		1
Leek		1
Broccoli		1/2
Sauce:
Dashi broth		4 cups
Sake		2 tbsp
Light soy sauce		1 tbsp
Mirin		1 tbsp
Salt		1 tsp
Potato starch in a bit of water		2 tbsp

Method

Prep

15min

Cook

15min

Finely slice the duck breast. Tenderise the meat with the back of the knife to prevent it from shrinking while cooking.

Slice the carrots and potatoes to 2-3cm pieces. Break apart the broccoli into florets. Cut the leek into 5-6cm pieces. Par boil these vegetables.

Put all the ingredients for the sauce into a pan and bring to the boil. Add the duck slices one at a time. Remove each slice as it's cooked.

Add the parboiled carrots and potatoes to Step 3. Add the broccoli and leeks.

Return the duck slices to Step 4 and cook for a few minutes. Transfer to a serving dish with some wasabi on the side.

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