Braised Marinated Duck - Kamo No Tsukiyaki
- 1 duck (5-6 lbs.)
- 1/2 cup soy sauce
- 2 cups sake or dry sherry
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. minced ginger root
- 1/2 tsp. Ac’cent
- 2 tbs. oil
- 1 cup sliced onions
- 1/2 lb. sliced mushrooms
Have the duck cut in small pieces. Remove as much fat as possible; wash and dry. Combine the soy sauce, sake or sherry, salt, pepper, ginger, and Ac’cent. Marinate the duck in the mixture for 4 hours or overnight. Drain the duck, reserving the marinade.
Heat the oil in a casserole or deep skillet; brown the duck in it. Add the onions and mushrooms; cook 5 minutes. Pour off the the fat and stir in the marinade. Cover and cook over low heat 1 1/2 hours or until the duck is tender. The sauce may be thickened with a little cornstarch if desired.