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
Method
1
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
2
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
3
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
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