Chrysanthemum and Grilled Duck Salad Recipe | NZGFG

Name: Chrysanthemum and Grilled Duck Salad Recipe | NZGFG
Ingredients: Duck breast:; 2 duck breasts about 280 g each; Sea salt; Yakitori tare grilling sauce; Dressing:; 118mL rice wine vinegar; 35 g grated onion, grated with a rasp-style grater or on the ?nest holes of a box grater; 60mL shoyu; 2 Tbs sugar; 1 Tbs mirin; 75 g loosely packed picked chrysanthemum greens; 25 g loosely packed picked frilly mustard greens; 2 Tbs grated and lightly drained daikon; 2 kumquats, thinly sliced, seeds removed; Yakitori tare grilling sauce:; 236mL cooking sake; 236mL shoyu; 118mL mirin; 106 g unrefined Japanese sugar (zarame) or raw sugar

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Shungiku (chrysanthemum greens) are tender and delicate and the perfect foil for slices of smoky grilled duck breast from the yakitori grill, sweet and sour sli

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Ingredients

Duck breast:
2 duck breasts about 280 g each
Sea salt
Yakitori tare grilling sauce
Dressing:
118mL rice wine vinegar
35 g grated onion, grated with a rasp-style grater or on the ?nest holes of a box grater
60mL shoyu
2 Tbs sugar
1 Tbs mirin
75 g loosely packed picked chrysanthemum greens
25 g loosely packed picked frilly mustard greens
2 Tbs grated and lightly drained daikon
2 kumquats, thinly sliced, seeds removed
Yakitori tare grilling sauce:
236mL cooking sake
236mL shoyu
118mL mirin
106 g unrefined Japanese sugar (zarame) or raw sugar