This product is frozen (set the shipping cost when shipping the product for each order) *Please check the "Supplement on Shipping and Shipping Costs" at the bottom of the shipping and shipping fee. -------- It is different from the duck (Aigamo). Finished with Japanese dashi soup, a rare domestic French duck loin stew. ― Hakko duck loin stew ― After roasting the surface of the French duck loin from Aomori Prefecture, It is slowly simmered at a low temperature in a special soy sauce-based soup stock made with bonkure flakes, real kelp, and natural water from the Shirakami Mountains. The center of the meat is slightly red, and even if it is cut thickly, it is moist and soft. This dish stands out for the flavor of the duck without any sogginess and the deep deliciousness of the broth. < Materials and Manufacturing Methods> Uses the highest quality part of French duck (Barbary breed) from Aomori Prefecture, breast meat (loin). After steaming the surface once to remove excess fat and tightening the duck meat, Naturally brewed soy sauce made from domestic soybeans, cooking sake made from raw moto wine, Traditional Mikawa authentic honmirin, raw sugar from Kikai Island, Rare domestic tamari soy sauce, Kyushu yuzu 100% juice juice seasoning, Bonito flakes and real kelp in the natural water of the Shirakami Mountains, Soaked in a special dashi soup made from dashi, It was cooked slowly at a low temperature sous vide at about 65°C. Do not overcook, the center of the meat is slightly red, The lean meat of the duck has both good elasticity and softness. There is no bite peculiar to ducks, The flavor of the duck that spreads as you chew it and the depth of the broth quietly overlap. < Commitment to dashi ingredients > The dashi is not a "secondary material", but another main role. ・Skilled craftsmen finish the finest "Honkure flakes" from Kagoshima Prefecture ・The historic "real kelp" from Hakodate, Hokkaido, which is the cornerstone of Japanese food culture (In order to make the most of the flavor of this bonito flakes and kelp, ・For the dashi water, we order ultra-soft water from the Shirakami Mountains and use it. All the dashi is carefully pulled in-house, The broth (broth) with the flavor of the duck blended in, It's a taste that you want to drink down to the last drop. ■ Recommended way to eat Taking advantage of the quality of duck meat, it is cooked at low temperature to make it moist and soft. If you cut it thicker, you can chew on the original flavor of the duck loin. The luxurious taste of duck stands out. ※ Defrost and slice to your desired thickness before serving. * Depending on the thickness of one piece, you can take about 15~20 pieces. You can use it cold, like roast beef. ■ Marketability and scarcity The proportion of duck meat consumed in Japan is overwhelmingly foreign (imported). The proportion of domestic production is quite small. Among them, the mainstream produced and distributed in Japan is It is a well-known "combined duck" and is a variety called Cherry Valley breed. It is said that more than 80% of ducks are produced in Japan. On the other hand, the purely domestic "Barbary breed" (French duck) It is very rare and has only a few percent of the ducks in domestic circulation. It has less subcutaneous fat than duck duck, It has no peculiar smell of duck and is characterized by its high-quality umami meat that goes well with Japanese food. The Barbary breed of domestic duck loin stew is extremely rare. ◎ About Hakko duck *"Hakko Duck" is the product name of Chiba Direct Service Co., Ltd. (Registered Trademark No. 5571134) Hakko duck is a duck of the Barbary breed native to France. Purely domestic French duck produced in Aomori Prefecture. (Producer: Japan Foie Gras) ・Free-range in an open chicken coop ・Antibiotics during the breeding period are only administered with drinking water at the time of the newborn chicks. ・Raised on farms in the plains and Tsugaru region at the foot of Mt. Hakkoda