A festive dish that blends winter comfort with Japanese finesse: crispy duck breast, a silky orange–koji sauce, tender glazed Brussels sprout leaves and an aromatic black sesame crunch. A plate that feels familiar — citrus, duck, winter vegetables — yet tastes utterly new in its Japanese-inspired structure. Perfect for a contemplative Advent Sunday. The accompanying sake: IKEKAME Barrel – Junmai Daiginjo, brewed with black Koji and matured in new French oak. A rare, elegant sake with floral notes, hints of vanilla and coconut, gentle acidity and deep umami — reminiscent of a refined white Burgundy.
The Sake of the Third Advent: IKEKAME “Barrel” – Junmai Daiginjo
Brewed from Yamada Nishiki (50% polish) and shaped by black Koji fermentation plus French oak maturation, this sake offers:
delicate floral aromas, hints of vanilla and coconut from the oak, bright acidity, rich umami and elegant structure. It pairs beautifully with poultry, cheese, roasted flavours and dishes with sweet–savory tension.
Serve chilled: 10–15°C, in a wine glass.
THE RECIPE
1. The Duck
Ingredients:
2 Barbary duck breasts
Salt, pepper
1 tsp white miso
1 tsp honey (optional)
1–2 tbsp sake
Method: Score the skin, season lightly. Start skin-side down in a cold pan. Cook 6–8 minutes until golden. Flip and sear 1 minute. Brush very thinly with miso, optional honey and sake. Roast at 135–140°C for 10–14 minutes, target 54–56°C core. Rest 5 minutes.
2. Orange–Koji Sauce
Ingredients:
Juice & zest of 2 oranges
150 ml duck stock
40 ml dry sake
Optional: 10 ml sherry
1 tsp yuzu juice
1 tsp soy sauce
½ tsp black garlic
1 tsp butter
Pinch black koji powder or ½ tsp dark miso
Method:
Combine ingredients and reduce until lightly syrupy.
Stir in yuzu, soy & black garlic.
Whisk in butter.
Finish with lime.
3. Brussels Sprout Leaves
Ingredients:
400 g Brussels sprouts
1 tbsp duck fat
1 tbsp sake or white wine
Salt, pepper
Method: Separate the leaves. Toss in duck fat. Deglaze with sake and glaze 2 minutes. Season.
4. Black Sesame Crunch
Ingredients:
2 tbsp black & white sesame
1 tbsp sugar
1 tsp butter
Pinch salt
Lime zest
Method:
Caramelise sesame, sugar and butter.
Cool on paper.
Crumble and mix with lime zest.
5. Plating
Slice the duck, arrange with Brussels sprout leaves, spoon over the orange–miso sauce and finish with sesame crunch.
Food Pairing Notes by Sommelière Agija Immenroth
The Brussels sprouts and the roasted, lightly caramelised sesame make the sake appear fresher and more vibrant. The duck highlights the sake’s natural sweetness, while the salty–fruity orange sauce rebalances it, creating lively tension. The roasted duck skin, sesame and sprout leaves form a warm, savoury base in which the sake becomes round and harmonious. The citrus adds clarity, lifts the salty notes and makes the sweetness feel elegant rather than heavy. The sesame adds a small aromatic kick. Tasting all components together and then sipping the sake reveals a beautiful floral side: white blossoms, pear-drop sweetness, hints of melon — smooth, refined and precisely structured.
A dish full of warmth, depth and Japanese elegance — and a sake that unfolds its most luxurious, expressive character.
A third Advent Sunday full of flavour and finesse.
