Kikkoman Soy Sauce

Soy Sauce

Sugar

Duck Fillet

 Get your duck fillets. Cut the silverskin and the microfillet attachment. You can cut a little bit of excess fat if the fillet is to fatty. Scour X wise the skin of the fillet. Freeze duck on a tray. Prep the marinade mix and dissolve the sugar in the pot. You can add garlic, ginger or other aromas to the marinade if you want, but we keep it simple here for truffle infusion aroma oil to be the first front of the dish. 

So, why do we freeze the duck - because we will torch it next, and the best way to do it is to torch it ice cold, so that you don't lose more juices and render more fat during the torching process. Also, there is less chances it will have more of that gray stuff - we don't want any of that. 

You want to torch the duck from all of the sides. Start by torching the meat side - you want to blacken the silverskin spots that you have missed - don't worry it will give that smoke flavour to the final product as well as no senew when eaten. Burn it! Quickly flip the fillets and burn the skin side and around it.

Put your torched duck in the sousvide bags and seal it with no air bubbles. Now sousvide your pack for 1 hour and 10 minutes on 61 degrees Celsius. After the cooking is done immediately put the bags in the ice cold bath with cold water running over the packs and after they cooled down - store them in your fridge for up to a week. This duck will be at it's best on the next day after it rested in fridge for atleast 12 hours.

Main topping of Premium Shōyu ramen - kama chashu - with delicious sweet soy flavor, pink colour and notes of smoke. Not the best pick though :D I'm sorry.

Smoky Duck Chashu

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Smoky Duck Chashu

Ingredients

Used in these Recipes:

More Content by Thorim

Collections with this Recipe

More Content by
Thorim