“Kamo-nabe” literally means “Duck pot” in Japanese

In Japan, “kamo(duck)” is commonly eaten as a Pot-au-Feu style dish in Autumn to Winter as it warms you up. It is sliced and then cooked in a pot with burdock, mushrooms and clam soup. When the meat is cooked medium rare, the sweet fat melts and the hot meat juice explodes in your mouth. Sake (Japanese wine) goes perfectly with it.