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RECIPE: Pan fried duck, cucumber, sesame and miso

Pan fry the duck breasts for colour. Warm up some dashi with mirin and soy. Lay the warm breasts in the marinade. Meanwhile make a sauce of  – sake + mirin + sugar + white miso + egg yolk + sesame oil. Warm through gently to dissolve the sugar and enough to cook the egg. Serve on a bed of sliced cucumber and spring onion.

It is quite a classic approach (in a Japanese sense) evolved from Emi Kazuko’s Masterclass in Japanese Cooking

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