Guajillo-Umeboshi Glazed Duck Breast with Duck-Fat Toasted Quinoa by Kenji Nakamura | inspochef | inspochef
Here is where the raisiny, earthy heat of Mexican dried chilies meets the tart, salty punch of Japanese pickled plums. We're slow-rendering the duck breast for
Ingredients
- 2 large duck breasts
- 1 tsp kosher salt
- 1 dried guajillo chile
- 2 tbsp umeboshi paste
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1/2 cup water
- 1/2 cup white quinoa
- 1 small head savoy cabbage
- 1 tbsp rice vinegar
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