Butchering Duck, to make “Kamo Nabe” (Duck meatball hot pot)
Duck adventure, very simple but super tasty “Kamo Nabe”- Japanese duck meatball hot pot.
As for Kamo nabe, we often pair with charred white onion.
I started from butchering the duck this time (pictures are omitted!), so it took a while, but should be super easy if with packed minced duck.
Quick idea & Recipe for “Kamo Nabe”
Sharing the concepts and some tips around✨
- Butchering & mincing: I have the resistance of butchering ducks, because they come with the longer neck & head 😣🦆But the taste is wonderful… I use my Japanese “Deba Bocho” knives (for fish & meat) & handy scissors to take off the meat from bones. Then, blitz in mixers.
- Meatballs: Divide minced meat in to ratio of 6:4, and stir fry the lesser portion. When a bit cooler, mix with raw, and flavor with: ginger juice, soy sauce, salt, sake. Mix well, shape, and blanch in boiling water.
- Dashi broth: I used dashi packs, but any dashi sauce / powders will work- flavor the soup with sake, salt, soy sauce, and a bit of mirn (or sugar).
- Other ingredients: Charred white onion (roast on non-oil pan)& spinach. I added some wood ear mushroom, tofu & dried bean curd for colors. I thought of shiitake, but it would add too much aroma.
- Before serving, warm the broth, put everything together, and when spinach is cooked, oishii😋❣️
The wonderful umami of the meatball melts out in the soup, adding fabulous flavor✨
[Japanese] 自家製鴨鍋…鴨を捌くところから！
新鮮そうな丸ごと鴨を見かけ、衝動的に、鴨を捌いて、鴨鍋です。といっても、完全にちゃらんぽらんな自己流です、、🙈
写真は乗せていないのですが、くちばし含めた鴨の頭もついてくるので、取り上げた際に長い首からだらん、と垂れる様子など、かなり抵抗があります…が、食べたい気持ちが勝るためやむなし。
出刃包丁とハサミとブレンダーで頑張ります❤️🔥笑
本来本当に簡単な、超！おいしい鴨鍋のざっくり覚書：
・お出汁をひき（なんて、出汁パックです笑）、酒・醤油・塩・みりんで調味
・鴨ひき肉(今回は抱き身以外なんでも)を6：4程に分けて、少量の方を酒で乾煎りする。熱が取れれば、残りと併せて、絞り生姜・酒・塩等で調味し、粘り気が出るまで混ぜれば団子に成形、下茹で
・お野菜：鴨鍋なので、焦げ目の入った白ネギ。常夜鍋風にほうれん草＆お豆腐。色味に中華食材の湯葉やキクラゲ(椎茸も思ったのですが香りが強いのでやめました)を加えて。
→出汁を温め、葉野菜以外を加え温まれば、ほうれん草を加える
鴨の旨味が大変こっくり感じられる、味わい深い鴨鍋です✨
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