Teriyaki of duck with avocado and grape sushi rice

November 10, 2014 (Last Updated: January 11, 2019)

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

Serves: 2
Cooking Time: 30

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.
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