ANAORI kakugama is a tool that really maintains pot tempereture very well as well as an impressive ease of cooking.
Ingredients for 4 persons:
Duck n.2 (using the breasts, legs and bones)
Mixed peppercorns (q.b.)
Red chard leaves n.4
Mirepoix of celery, carrots and onions 100 gr (in total)
Cognac 50 gr
1.Clean the ducks and separate its breasts and legs.
2.Cut the bones and thighs into small pieces. Pour oil into the kakugama, sauté carrots, celery and onions, then add the duck pieces and fry until coloured. Add the cognac to deglaze, and let it evaporate. Add cold water and mixed peppercorn Q.b until the ingredients are covered.
Once boiling, cover and simmer over medium heat for 3 hours.
Strain the liquid with etamine and reduce until a sauce is obtained.
3.Salt the duck breasts and grill them with butter on the kakugama’s grill pan. Remove the grill pan from the heat, and leave it for a few minutes to cook with residual heat.
4.Boil the chard leaves in salted boiling water.(use another pot)
5.Cut the duck breast and arrange it on the plate, garnish with ground pepper and red flowers.