• 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


    • 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



    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.


    Preheat the oven to 180°C.


    For the duck, mix the soy sauce, honey and lime juice together to form a fairly thick marinade.


    Score the skin of the duck several times with a sharp knife.


    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.


    Season and place the duck in the oven for a further 8 – 10 minutes.


    • 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.