Grilled duck with burnt soy and rhubarb ginger pickle
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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.
Ingredients
- 2 duck breasts
- 2 tbsp of unroasted sesame oil
- 200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach
Burnt soy
Rhubarb ginger pickle
Method
4
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
5
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
6
Return the duck breasts to the grill and cook on the reverse side for 5-7 minutes
7
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
8
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
9
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
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Grilled duck with burnt soy and rhubarb ginger pickle
