Grilled Duck with Burnt Soy and Rhubarb Ginger Pickle Recipe - Great British Chefs
Shuko Oda's grilled duck dish is a big favourite when it hits the specials board at Koya! Shuko recommends using mallard if you can get hold of it – the gamey f
Ingredients
- 2 duck breasts
- 2 tbsp of unroasted sesame oil
- 200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach
- 200g of soy sauce
- 200g of mirin
- 70g of rice vinegar
- 40g of honey
- 300g of rhubarb, finely sliced on an angle
- 70g of ginger, finely sliced into discs
- 5g of kombu
- 100ml of water
- 220g of rice vinegar
- 75g of sugar
- 15g of salt
- 5g of soy sauce
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