Gastronomixs

Kyoto duck

At the start of his career, Yoshihiro Narisawa worked in several of the best kitchens in Europe, including those of Paul Bocuse and Joël Robuchon. In 1996 he returned to Japan where he opened his first restaurant, La Napoule, located in Kanagawa, the capital of Yokohama. He later opened a similar restaurant under a new name: Narisawa.

Yoshihiro's cooking style is known as Satoyama, which is a Japanese term for the forested regions nestled between the mountains and agricultural areas in the south of Japan. In Yoshihiro's kitchen, food waste is kept to an absolute minimum and all ingredients are treated with the utmost respect. Yoshihiro also works closely with local fishermen, from whom he tries to purchase as exact amounts as possible.

Narisawa has been awarded with two Michelin stars and has featured on the list of Asia's Top 50 Best Restaurants since 2013. He also represented Japan as a member of the panel of judges on the American cooking competition Final Table, which was shown on Netflix. Yoshihiro is considered as one of the founders of Japanese gastronomy and serves as an example for many young Japanese chefs.

Creation by Yoshihiro Narisawa, Narisawa restaurant, Tokyo, Japan.

Kyoto duck

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Ingredients

1

 

duck

50

g

glucose

50

g

rice vinegar

 

 

udo

100

g

rice vinegar

100

g

sugar

90

g

water

40

g

salt water

As needed:

 

shirako takenoko (bamboo shoots)

As needed:

 

hano sansho

100

g

fermented rice purée

100

g

salted sakura flower

3

 

umeboshi

20

g

rice vinegar

100

g

fermented rice purée

100

g

kinome purée

50

g

shiso leaves

20

g

rice vinegar

2.5

g

salt

20

g

shiro miso (white miso)

As needed:

 

salted sakura flowers

Preparation method: duck         
  • Clean the duck.
  • Dip the duck in boiling water for five seconds and then immediately plunge in ice water to cool down.
  • Dry the duck well and sprinkle salt over the skin.
  • Hang up the duck by its wings in a cool place.
  • Mix the glucose and the rice vinegar.
  • Use this to glaze the duck and repeat this process for half a day.
  • Pour oil heated to 200°C over the duck, so that it becomes nice and crispy.
Preparation method: sweetened vinegar
  • Mix all the ingredients together.
  • Marinate the udo in the vinegar.
  • Cook the bamboo shoots and sansho flowers in salted water.
Preparation method: sakura and koji sauce
  • Purée the fermented rice.
  • Mix the purée with the remaining ingredients and blend to a sauce in the blender.
Preparation method: kinome and koji sauce
  • Purée the fermented rice and kinome in the blender.
  • Add the remaining ingredients.
Preparation method: sakura powder
  • Rinse the salted leaves under water.
  • Place the leaves in a drying cabinet until they are completely dry.
  • Grind the dried leaves into a powder.

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