Seared Marinated Duck (Kamo Rosu)

Seared Marinated Duck (Kamo Rosu)

  • Serves 2
Rated by 36 people
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Create something amazing out of what is in your pantry with this seared marinated duck, or kamo rosu. Made only using mirin, soy sauce, sake and beautifully pan-seared duck, this dish looks and tastes amazing, and is surprisingly quick to make. This is a dish to impress with at parties or get-togethers, and since it is made in advance it leaves you free to enjoy yourself.


• 1 duck fillet, large
• 250ml soy sauce
• 250ml mirin
• 250ml sake

How To Prepare

  1. Begin by scoring the skin of your duck. You want your cuts to be just deep enough to cut through the fat, but not enough to slice the meat.

  2. Pre-warm a frying pan over a medium-high heat, don’t add any oil to the pan. Place your duck skin side down into the pan and cook until the skin is golden brown. Next, flip the duck over and sear the other side. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

  3. Remove your duck and leave to one side. Reduce the heat to medium and add the soy sauce, mirin and sake. Bring to a gentle simmer, scraping any browned bits with a spoon to incorporate them into the sauce.

  4. Add the duck breast and simmer for 12 minutes. Set the duck to one side. Pour the sauce into a bowl and refrigerate, when the sauce has cooled skim any fat off the surface.

  5. Place the duck in a separate container and add the sauce. Leave the duck to marinate for 1 day in the fridge. Serve sliced thinly with a drizzle of marinade.

Tips and Information

• Serve with a little dab of wasabi or sansho pepper to add a really zingy flavour, the perfect match to the rich, sweet taste of the duck.

• In Japan this dish is traditionally served with chrysanthemum greens, but any dark green vegetables will go well with it. Alternatively pan fry some nameko mushrooms in a little bit of the marinade.