Kamo nabe

Method

1. 1 Sear the skin side of the duck breast in a dry pan for 4 minutes to render the duck fat, and reserve that fat.
2. 2 Soak kombu in 1.2 liters of water for 30 minutes, then simmer. Remove the kombu and season with soy sauce, mirin, and sake.
3. 3 Pour the rendered duck fat into the broth; that's the source of the rich, savory flavor that makes kamo nabe.
4. 4 Toast the chopped leeks in a dry pan for 3 minutes until slightly browned, then add them to the pot.
5. 5 Cook the tofu and mushrooms in the broth for 10 minutes.
6. 6 Dip thin slices of duck breast in the broth for 40 seconds and eat immediately; the duck meat is cooked to the perfect consistency when it turns light pink.

With an appliance

• Air fryer 48 min

  Replace step 4: grill the leeks in an air fryer at 200 degrees for 4 minutes, flip them at the 2nd minute to sear both sides, then add them to the broth; step 6 still involves submerging the duck on the stove for exactly 40 seconds.