• 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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