Ingredients
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Instructions
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Prep the duck and green onion:
Score the duck breast skin in a shallow crosshatch pattern and bring it to room temperature. Cut the green onion into 4 cm lengths.
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Cook the duck:
Place the duck breast on the grill pan(outer lid) and heat over low-medium heat. As the fat starts to render, add the green onion in the gaps.
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Finish and rest:
Flip the duck occasionally and cook to your preferred doneness. Wrap in aluminum foil and let rest for 5 minutes before slicing. Serve on a plate and sprinkle with salt.
Tip: You can also turn off the heat slightly earlier and let the duck finish cooking with residual heat while resting on the grill pan(outer lid).
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★Key Points of Cooking with ANAORI kakugama
ANAORI cookware features a ceramic coating that makes it highly resistant to sticking. In this recipe, the duck is cooked in its own rendered fat, allowing you to enjoy the natural flavors of the ingredients. Additionally, the far-infrared effect of the carbon ensures even cooking all the way through while giving the surface a beautifully seared finish.
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Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
