A duck is not a daily food for us Japanese as it is expensive and mostly common as Kyoto cuisine.
In Singapore, we are lucky to buy a fresh duck easily at super stores and market with so reasonable price. And when I saw a whole duck and even chicken also at a shop, I was overwhelmed because whole poultries were heads and legs on! (now I got used to it though)
We do hope you are not offended by our posting of such a candid photo.
What a beautiful duck.
I trim and cut it for making a roasted duck which is traditional and formal meal in Japan.
Charred skin is crispy and nicely tasty and the flesh which was cooked with Dashi stock in a steamer was amazingly succulent, juicy and soft!
I served this duck with Yuzu & Leek garnish. Duck and leek is our typical combination in Japanese cuisine 🙂
Can you imagine how much I love a duck!? lol
As a dessert, I made a Matcha Milk Yokan.
By the way, my most favourite Yuzu Kosho is this brand.
You can get it from MOGUShop by online and trust me, it is the best Yuzu Kosho in Singapore.
We are going to share the cooking method of this duck dish in our cooking class in July, and the tickets are sold out already. However we will hold it again in a near future, so please keep your eye on this website!
Naoko
