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Petto d'anatra (Kamo Rosu)

Petto d'anatra (Kamo Rosu)

  • Dosi per 2 persone
Valutato da 31 persone
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Preparate un piatto spettacolare con pochissimi ingredienti seguendo questa ricetta per il petto d'anatra, o kamo rosu. Usando solo mirin, salsa di soia, sake e un petto d'anatra scottato in padella, otterrete un piatto delizioso e di grande effetto, ma soprattutto veloce. Servitelo ai vostri ospiti e il successo è assicurato, in più, visto che si può preparare in anticipo, avrete più tempo per godervi la loro compagnia.


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


  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.

Consigli e maggiori informazioni

• 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.