Farmhouse Recipe: Duck and Green Onion Hot Pot. Get your favourites from Farmhouse delivered. Download the app and order now! Check Out Farmhouse Recipe On eBay.

Farmhouse Recipe: Duck and Green Onion Hot Pot The combination of the grilled leeks with the delicious duck broth is amazing ♪ – The duck is easier to cut when it's half frozen. For the arugula salad: Mix the sesame oil and lemon juice in a large bowl and toss with the arugula. In the bowl of a food processor, place the duck, green onions, one-fourth teaspoon salt, ginger, garlic, sake and miso. You can cook Farmhouse Recipe: Duck and Green Onion Hot Pot using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Farmhouse Recipe: Duck and Green Onion Hot Pot

  1. Prepare 400 grams of Duck meat.
  2. It’s 4 of Japanese leek.
  3. It’s 1/2 bunch of Mizuna greens.
  4. It’s 4 of Shiitake mushrooms.
  5. It’s 2 of packs Enoki mushrooms.
  6. You need of A. ingredients:.
  7. Prepare 1000 ml of Japanese Dashi soup stock.
  8. It’s 100 ml of Sake.
  9. Prepare 50 ml of Soy sauce.
  10. It’s 50 ml of Mirin.

Pulse just until the mixture becomes a coarse paste. In the bowl of a food processor, place the duck, green onions, one-fourth teaspoon salt, ginger, garlic, sake and miso. Pulse just until the mixture becomes a coarse paste. Stuff the duck with the ginger and garlic.

Farmhouse Recipe: Duck and Green Onion Hot Pot instructions

  1. Cut the Japanese leeks into 5 cm pieces, and grill until browned..
  2. Cut off the hard ends of the enoki and shiitake mushrooms. Cut the mushrooms into bite-size pieces. Cut the mizuna greens into 5 cm pieces. Slice the duck meat diagonally..
  3. Bring the A. ingredients to a boil, add the duck and vegetables and simmer. Enjoy..
  4. To finish up the hot pot meal, cook soba in the leftover broth. It's the best!.

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Duck, pork belly and green olive terrine. Henry Harris' duck terrine recipe is a great starter for Christmas or, indeed, a swish. Chef Henry Harris's confit duck legs, served with lentils, may seem like a labour of. Duck breasts with port sauce and celeriac purée.

source: cookpad.com