You can control the heat by adding wasabi a little at a time to the mayonnaise – don’t overdo it.
Teriyaki of duck with avocado and grape sushi rice
Ingredients
- SUSHI RICE
- 30ml avocado, diced
- 5ml fresh flat-leaf parsley, finely chopped
- 20 green or red grapes, peeled, quartered and seeded
- salt and freshly ground black pepper, to taste
- 5ml lemon zest
- 100g sushi rice, steamed
- 30ml wasabi mayonnaise
- DUCK
- 30ml dark soy sauce
- 30ml honey
- 30ml fresh lime juice
- 2 duck breasts, skin on
- salt and freshly ground black pepper, to taste
Instructions
1
To make the sushi rice, add the avocado, parsley, grapes, seasoning and lemon zest to the rice and gently mix. Add the wasabi mayonnaise and set aside until needed.
2
Preheat the oven to 180°C.
3
For the duck, mix the soy sauce, honey and lime juice together to form a fairly thick marinade.
4
Score the skin of the duck several times with a sharp knife.
5
Preheat a frying pan and spoon in half the marinade. As soon as it bubbles and smokes add the duck, skin-side down. Cook the duck for a minute on each side, then remove from the pan.
6
Season and place the duck in the oven for a further 8 – 10 minutes.
COOK’S TIPS
- Serve the sushi rice immediately if you want it hot. This rice can also be served cold.
- To make the wasabi mayonnaise, mix wasabi powder with water to make a paste. Add the paste to the mayonnaise a little at a time, until it is to your liking.
