Burnt Marinated Duck (Kamo Rosu) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Burnt Marinated Duck (Kamo Rosu) Also known as Kamu Rōsu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kamu Rōsu

The kamo rosu, also known as marinated and grilled duck, is a traditional dish of Japanese cuisine that has won the taste of many people around the world. With a combination of intense flavors and a visually attractive presentation, this dish is a true work of gastronomic art.

The star of the red kamo is the duck, which is marinated in a mixture of soy sauce, sake, mirin and sugar for a few hours before it is grilled in the pan. The marinage process ensures that the meat stays soft and tasty, absorbing all the spices and flavors.

After marining, the duck is sealed in a hot pan, creating a crouchy, golden crust on the outside, while the meat remains juicy and soft on the inside.

Once grilled, the duck is cut and served with a garniture of fresh vegetables, such as onions, raspberries and cucumbers, which add a touch of freshness and crocance to the dish. In addition, the marinade sauce is reduced and added above the duck, providing a crisp and salty taste that perfectly complements the meat.

The kamo rosu is a dish that requires skill and technique to be prepared, which is why it is commonly found in restaurants specializing in Japanese cuisine.In addition, the presentation of the dish is carefully thought out, with the duck cut into thin pieces and harmoniously arranged on the dish.

In addition to being a delicious dish, kamo rosu is also considered a healthier option compared to other red meat dishes, as duck is a rich source of protein and has a lower fat content than beef or pork.

In short, kamo rosu is a Japanese delight that combines technique, taste and presentation into one unique and irresistible dish. If you are a fan of Japanese cuisine or are looking for new gastronomic experiences, don’t forget to try this dish and delight yourself with all its flavors and textures.

Origin and history of Pato marinado queimado (kamo rosu)

The Seared marinated duck dish, also known as kamo rosu, originates in Japanese cuisine and is an evolution of the traditional Chinese Peking Duck dish. It consists of a marinated and cooked duck at high temperatures, resulting in a crouchy skin and juicy and soft meat. The history of kamo rosu dates back to the seventeenth century, when the Peking Duck was introduced to Japan by Chinese immigrants. However, the technique of marinating and cooking at high temperatures was enhanced by the Japanese, who added their own spices and local ingredients to the dish, creating what we know today as kamo rosu. Originally, kamo rosu was a dish consumed only by the Japanese aristocracy, due to the high cost of ingredients and complexity of the preparation. However, over time, it

About the recipe

• Name of the plate: Burnt Marinated Duck (Kamo Rosu)
• Name of the dish in English: Seared marinated duck (kamo rosu)
• Name of the plate in Japanese: 鴨ロース
• Name of the Romanian dish: Kamu Rōsu

Information about preparation

• Time to prepare: 24 HOURS minutes
• Time of Cooking: 15 minutes
• Difficulty: MEDIUM
• It suits: 2 people
• Occasions: Main meals, autumn, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Burnt Marinated Duck (Kamo Rosu)It makes sense to improvise

• Soya sauce – 250 ml
• Mirin – 250 ml
• Thickness - 250 ml
• 1 filet of big duck

The Optional Ingredients:

• 1 cup of sugar
• 1 tablespoon of garlic oil
• 1 minced garlic clove
• 1 piece of dried ginger

Preparation mode:

1. Cut the duck filet into cubes and reserve.
2. In a bowl, mix the soy sauce, mirin and sachet.
3. Add sugar, salmon oil, garlic and ginger if desired.
4. Put the duck filet into the mixture and let it marinate for 1 hour.
5. In a stove, heat up some oil and put the duck to cook until it gets golden on the outside and soft on the inside.
6. Serve the marinated duck with the sauce on top.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Burnt Marinated Duck (Kamo Rosu). Follow the instructions below in the preparation mode or step by step.

Preparation mode:

• Start by doing cuts on the skin of the duck filet:

Make deep cuts in the skin of the duck filet, taking care not to hit the meat.

• Grind the duck filet:

Heat a stove on a medium-high fire without adding oil. Put the duck with the skin down and let it grille until it gets golden. Turn the duck and grille on the other side. It is not necessary to cook completely, we just want to give a beautiful color and seal the juices.

• Prepare the sauce:

Remove the duck and reserve. Reduce the fire to the middle and add soy sauce, Mirin and sack in the pan. Let it boil, scratching the golden pieces with a spoon to incorporate them into the sauce.

• Add the duck filet to the fridge:

Put the duck back in the stove and cook for 12 minutes. Then remove the duck and pour the sauce into a bowl. Take it to the refrigerator and remove any fat from the surface when it’s cold.

• Marine the duck in the refrigerator:

Put the duck in a separate container and pour the sauce on top. Leave marinate in the refrigerator for 1 day. Serve sliced with a drizzle of marinade.

Tips:

• Serve with Wasabi pepper or Sansho to give a spicy touch to the sweet and rich taste of the duck.
• In Japanese cuisine, this dish is traditionally served with chrysanthemum vegetables, but any dark green vegetable fits well.
• Another option is to skip Nameko mushrooms in a bit of the marinade.

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