Japanese-style Braised Duck's Head

Ingredients

In this Japanese adaptation of the Chinese dish, the flavors and ingredients have been modified to align with the Japanese cuisine. The braising sauce incorporates traditional Japanese ingredients such as soy sauce, mirin, and ginger, which infuse the dish with a distinct umami taste. Additionally, the garnish of green onions and sesame seeds adds a touch of freshness and nuttiness, enhancing the overall flavor profile of the dish. We alse have the original recipe for Duck's Head, so you can check it out.

• 2 duck's heads 2 duck's heads
• 4 cups (946ml) water 4 cups (946ml) water
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/2 cup (120ml) mirin 1/2 cup (120ml) mirin
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 2 tablespoons sugar 2 tablespoons sugar
• 4 slices ginger 4 slices ginger
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish) 1 tablespoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 4g

Preparation

1. 1.
   Clean the duck's heads thoroughly, removing any excess feathers and ensuring they are properly trimmed.
2. 2.
   In a large pot, bring water to a boil and blanch the duck's heads for 5 minutes. Remove and rinse under cold water.
3. 3.
   In a separate pot, combine soy sauce, mirin, sake, sugar, and ginger slices. Bring the mixture to a simmer.
4. 4.
   Add the blanched duck's heads to the pot and ensure they are fully submerged in the braising sauce.
5. 5.
   Cover the pot and simmer over low heat for 2 hours, or until the meat is tender and easily falls off the bone.
6. 6.
   Once cooked, remove the duck's heads from the pot and place them on a serving plate.
7. 7.
   Garnish with chopped green onions and sesame seeds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Duck's heads — Ensure that the duck's heads are properly cleaned and trimmed before cooking to remove any excess feathers or impurities.

Tips & Tricks

• For an extra layer of flavor, marinate the duck's heads in the braising sauce for a few hours before cooking.
• If you prefer a spicier kick, add a small amount of chili paste or chili oil to the braising sauce.
• Serve the dish with steamed rice or noodles to complement the flavors and create a satisfying meal.
• Adjust the sweetness of the dish by adding more or less sugar to the braising sauce, according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Japanese-style Braised Duck's Head is best served hot as a main course. Pair it with steamed rice or noodles to create a complete and satisfying meal.

Presentation advice

To enhance the presentation of the dish, arrange the braised duck's heads on a platter and garnish with a sprinkle of sesame seeds and chopped green onions. The vibrant green color of the onions and the nutty aroma of the sesame seeds will add visual appeal to the dish.