½ cup sake kasu (sake lees)
1 cup warm water
2 duck breasts
Salt & black pepper to taste
Pre-heat oven to 400 degrees. In a small pot, place sake kasu in warm water and whisk over low heat until broken down to a loose texture. Remove from heat and let cool.
Score duck skin in a cross-hatch pattern and season with salt and pepper on both sides. Cover the breasts with the sake kasu and cover with plastic wrap. Let it rest in the refrigerator for one hour.
Wash sake kasu off from duck breast and place the duck skin side down in a sauté pan over low heat, being careful not to burn. Render the skin from the breast, discarding the fat as you go.
When the skin has a golden brown color, place the breast in the oven for 7 minutes, skin side up, for medium rare.
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