Slow-cooked Duck Legs, Caper & Rosemary, Mushroom Salad, Marinated Sashimi Scallop, Matcha Mizu Yokan (Japanese dessert)

We love a duck so much, so I always buy a whole duck and cut into parts by myself and make a broth using leftover bones and wings. I admire ‘no waste’.

The vegetables are cooked with duck oil, so that is why they are enough tasty even they are side dish though!

We took these picture in our balcony and then our actual dining is so different from the image pictures! lol

Hahaha, have a lovely weekend!

Naoko

About Naoko Kashiwagi 1018 Articles
Japanese chef, Culinary artist