Kamo Nabe

Kamo Nabe is a heartwarming Japanese duck hot pot that combines tender duck meat with fresh vegetables in a savory broth. This Paleo-friendly dish is perfect for a cozy dinner and is packed with rich flavors and nutrients.

Ingredients

• Duck breast - 300 grams
• Daikon radish - 100 grams, sliced
• Shiitake mushrooms - 100 grams, sliced
• Napa cabbage - 100 grams, chopped
• Carrot - 50 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Bone broth - 500 ml
• Coconut aminos - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. 1. Begin by preparing the duck breast; score the skin in a crosshatch pattern without cutting into the meat.
2. 2. In a large pot, heat the duck breast skin-side down over medium heat until the fat renders and the skin is crispy, about 5-7 minutes.
3. 3. Flip the duck breast and cook for an additional 3-4 minutes, then remove from the pot and set aside.
4. 4. In the same pot, add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
5. 5. Pour in the bone broth and bring to a simmer, scraping any browned bits from the bottom of the pot.
6. 6. Add daikon radish, shiitake mushrooms, carrot, and napa cabbage to the pot, cooking for 10 minutes until vegetables are tender.
7. 7. Slice the cooked duck breast and add it back to the pot along with coconut aminos, salt, and black pepper to taste.
8. 8. Simmer for an additional 5 minutes to meld the flavors, then stir in chopped green onions before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 90 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich source of protein and essential amino acids from duck.
• Packed with vitamins and minerals from a variety of fresh vegetables.

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