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Duck Confit & Ham | 鴨のコンフィと鴨ハム

Duck is not so much a common meat at a Japanese dinner table.
Most often use of ‘duck’ is a ‘duck hot pot’ which comes quite common in the Osaka-Kyoto area more so than Tokyo.
The duck oil is, believed to be very healthy and good for the body but since I am a lover of duck meat….in it’s true form, I tried making a ‘duck confit’ and using the 2nd meat to let it soak in the oil to turn into a ‘duck ham’.
So there you go…you can make 2 duck valuable recipes in 1 go!
Duck lovers…give it a quack!

Duck Confit | 鴨のコンフィチュール

  • 2 breast of duck
  • 2 cloves garlic
  • 100cc White Wine
  • 2 tsp L’Herbes de Provence
  • 2 tbsp salt


  • Carrots, Garlic, Potatoes, Eggplant, etc. Your favorite vegetables, soft boil eggs


  • Meat brine
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Red Wine
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 1/2 tsp Honey
  • 10g Butter
  • Salt and Pepper as needed


  1. Prick the duck skin and meat with a fork or bamboo skewer. Sprinkle with herbs and salt. Grate the garlic, add to the wine and marinate the meat with all the seasonings and leave in the refrigerator overnight.
  2. Using a combination of vegetable + olive oil; sink the duck into the oil and raise the temperature to 80C (175F). Simmer the pot for about 45 ~ 60 minutes retaining the oil temperature at 80C / 175F. Turn the heat off and leave the duck breast inside sunk inside the oil to cool down gradually on it’s own. Leave the meat inside the oil overnight (refrigerated) until use.
  3. Wipe the oil and without drawing any oil, bake the skin side until nice golden crispy with a frying pan.
  4. Prepare the garnish vegetable. Remove the meat and using the left over duck oil, fry the potatoes or any other vegetables at low temperature.
  5. For the sauce, boil the balsamic vinegar to reduce it’s volume to 50% at low temperature and add the brine, red wine, soy sauce, sugar and honey and salt and pepper as required. Add the butter last.
  6. Duck Ham  – leave the duck soaked in oil in a container refrigerated. The duck meat will start turning into a slightly dry ham after 7~10days.

Duck Confit | 鴨のコンフィチュール

  • 肉‥‥‥‥‥‥‥‥‥‥もも肉 2枚
  • ニンニク‥‥‥‥‥‥‥‥2片 (おろしく)
  • 白ワイン‥‥‥‥‥‥‥‥100cc
  • 塩‥‥‥‥‥‥‥‥‥‥‥大匙2
  • エルブドプロヴァンス‥‥小匙2


  • にんじん・にんにく・ジャガイモ・茄子等お好みの野菜、半熟卵


  • 肉のつけ汁をベース
  • バルサミコ酢‥‥‥‥‥‥大匙3
  • 赤ワイン‥‥‥‥‥‥‥‥大匙1
  • しょうゆ‥‥‥‥‥‥‥‥大匙1
  • 砂糖‥‥‥‥‥‥‥‥‥‥小匙1
  • はちみつ‥‥‥‥‥‥‥‥小匙1/2
  • チェリーのコンフィチュール‥‥‥小匙1
  • バター‥‥‥‥‥‥‥‥‥10g
  • 塩・コショウ   適宜


  1. 鴨肉は脂身にフォークか竹串で穴を開け、塩をもみこみハーブ(エルブドプロヴァンス)をまぶす。おろしにんにくをワインに溶かしつけて冷蔵庫で一晩マリネする。
  2. 鴨(サラダ+オリーブ)油を80℃に熱し、鴨肉を45分〜60分ほどホウロウ鍋で煮込む。火を止めそのまま冷まし、冷蔵庫で1晩以上置く。(調理時間は好みに肉の焼き具合で調整してください)
  3. 食べるときは油をふき取り、フライパンに油を引かず、脂身から焼く。肉から出た油を掛けながら焼くとぱりっと仕上がる。
  4. お肉を取り出し、残った油で乱切りにしたジャガイモを低温で揚げ煮し、塩コショウする。
  5. 小さいなべにバルサミコをいれ低温で50%に煮詰める。鴨肉のマリネ液と蜂蜜を加え、塩コショウで味を整える。
  6. 好みで半熟卵・にんにく焼き等を添え、盛り付ける。
  7. 鴨のハム – 使用した油の中に鴨の肉を1週間〜10日冷蔵庫で漬け込んでおけば肉の余計な水分が乾き始めハムになりますよ。
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