Grilled duck with burnt soy and rhubarb ginger pickle

Name: Grilled duck with burnt soy and rhubarb ginger pickle
Total time: 30 min
Ingredients: 2 duck breasts; 2 tbsp of unroasted sesame oil; 200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach; 200g of soy sauce; 200g of mirin; 70g of rice vinegar; 40g of honey; 300g of rhubarb, finely sliced on an angle; 70g of ginger, finely sliced into discs; 5g of kombu; 100ml of water; 220g of rice vinegar; 75g of sugar; 15g of salt; 5g of soy sauce

by Shuko Oda

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Shuko Oda's grilled duck dish is a big favourite when it hits the specials board at Koya! Shuko recommends using mallard if you can get hold of it – the gamey flavour makes this dish extra special, and although it's smaller, you can grill the breasts and legs to feed two people. The rhubarb pickle adds a nice acidity to cut through the fatty duck, whilst the greens on the side add a touch of bitterness.

First published in 2020

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Ingredients

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2 duck breasts
2 tbsp of unroasted sesame oil
200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach

Burnt soy

200g of soy sauce
200g of mirin
70g of rice vinegar
40g of honey

Rhubarb ginger pickle

300g of rhubarb, finely sliced on an angle
70g of ginger, finely sliced into discs
5g of kombu
100ml of water
220g of rice vinegar
75g of sugar
15g of salt
5g of soy sauce

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Method

To make the rhubarb ginger pickle, mix the rhubarb and ginger together and place in a container. Dampen the sheet of kombu and tuck it in the middle of the rhubarb

70g of ginger, finely sliced into discs
300g of rhubarb, finely sliced on an angle
5g of kombu

Combine the other ingredients and whisk thoroughly until the salt and sugar has dissolved. Pour into the container and leave for 2 days in the fridge

75g of sugar
100g of water
220g of rice vinegar
15g of salt
5g of soy sauce

To make the burnt soy, combine the soy sauce, mirin, vinegar and honey in a saucepan and boil rapidly until the liquid has reduced to about a sixth of the original amount. The mixture should be sticky and heavy. Set aside for later

200g of mirin
200g of soy sauce
70g of rice vinegar
40g of honey

Season the meat with a good pinch of salt on both sides and drizzle with the unroasted sesame oil. Place the breasts skin-side down on a hot grill, barbecue or griddle pan and cook for 5 minutes

2 tbsp of unroasted sesame oil
2 duck breasts

Check the skin on the duck breast – grills often have hot spots, so it’s worth moving the duck accordingly on the grill to make sure you get an even colour. Sear the duck (still skin-side down) for another 5 minutes, then take off the heat and rest for 5 minutes

Return the duck breasts to the grill and cook on the reverse side for 5-7 minutes

Whilst you’re grilling the meat, bring a pan of water to the boil with a pinch of salt. Blanch the greens for a minute or two then refresh in cold water and drain

200g of shungiku greens, or watercress, mustard greens, long leaf spinach

Check the meat to see if it’s cooked (it should feel springy to the touch). Take the meat off the grill and rest for 5 minutes

Slice the breast into 2-3mm thick slices. Plate the breasts, with the greens and rhubarb pickle next to them. Finish with 3-4 tablespoons of burnt soy over the meat

First published in 2020

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Shuko Oda

Shuko Oda spent much of her life living between Japan and the UK, making her the perfect person to combine traditional Japanese cooking and seasonal British ingredients at Koya – one of Soho’s most cherished restaurants.

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